One-Pan Tandoori Chicken & Veggie Couscous

Name: One-Pan Tandoori Chicken & Veggie Couscous with Cucumber Raita & Flaked Almonds
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 carrot; 1 cucumber; 1 packet chicken breast; 1 sachet mild North Indian spice blend; 1 packet tandoori paste; 1 packet couscous; ½ packet chicken stock pot; ¾ cup water; 20 g butter; 1 packet baby spinach leaves; 1 packet Greek-style yoghurt; drizzle vinegar (white wine or rice wine); 1 packet flaked almonds

with Cucumber Raita & Flaked Almonds

Up to 180$ + Free Treats / Extras for Life

This tandoori paste is the talk of the town so when we add to this simple combo of chicken and veggie couscous, you'll be coming back for seconds (and thirds!).

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Climate Superstar

Allergens:

Milk

•Gluten

•Wheat

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

carrot

cucumber

1 packet

chicken breast

1 sachet

mild North Indian spice blend

(Contains: Milk;)

1 packet

tandoori paste

1 packet

couscous

(Contains: Gluten, Wheat; May be present: Soy.)

½ packet

chicken stock pot

1 packet

baby spinach leaves

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

olive oil

¾ cup

water

20 g

butter

(Contains: Milk;)

drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)2565 kJ

Calories613 kcal

Fat24.3 g

of which saturates8.8 g

Carbohydrate50 g

of which sugars12.5 g

Dietary Fibre6.4 g

Protein47.2 g

Sodium1198 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

Cooking Steps

• Thinly slice carrot into half-moons. • Finely chop cucumber. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine mild North Indian spice blend, chicken, a drizzle of olive oil and a pinch of salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and carrot, stirring occasionally, until browned, 3-4 minutes (the chicken will finish cooking in step 3!). • Stir in tandoori paste, until combined, 1 minute.

TIP: The seasoning will char in the pan, this adds to the flavour!

• Add couscous, chicken stock pot (see ingredients), the water and butter. Stir to combine. • Bring to the boil, cover with a lid, then remove from heat. Set aside until liquid is absorbed and chicken is cooked through, 5 minutes. • When the couscous is ready, fluff up with a fork. Stir through baby spinach leaves until wilted. Season with salt and pepper to taste. • Meanwhile, in a small bowl, combine Greek-style yoghurt, cucumber and a drizzle of the vinegar. Season to taste with salt and pepper.

TIP: Chicken is cooked through when it's no longer pink inside.