Double Oven-Baked Spiced Chicken

Name: Double Oven-Baked Spiced Chicken with Roasted Veggie Couscous & Yoghurt
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 carrot; 1 zucchini; 1 sachet Nan's special seasoning; 1 packet Greek-style yoghurt; 2 packet chicken thigh; ¾ cup water; ½ packet chicken stock pot; 1 packet couscous; 1 tomato; 1 packet baby spinach leaves; drizzle white wine vinegar

with Roasted Veggie Couscous & Yoghurt

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Calories

:

670 kcal

Protein

:

72.4g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Milk
Gluten
Wheat
May contain traces of allergens
Soy

If you're in the mood to let the oven do most of the chef work tonight, then you'll be glad you found this recipe. With the veggies and chicken baking to golden perfection in the oven, all you'll have to worry about is fluffing up little couscous grains and topping with some tangy yoghurt!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

carrot

1

zucchini

1 sachet

Nan's special seasoning

1 packet

Greek-style yoghurt

(Contains: Milk;)

2 packet

chicken thigh

½ packet

chicken stock pot

1 packet

couscous

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

1

tomato

1 packet

baby spinach leaves

Not included in your delivery

olive oil

¾ cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2805 kJ

Calories670 kcal

Fat20.6 g

of which saturates6.5 g

Carbohydrate46.8 g

of which sugars11.1 g

Dietary Fibre6.3 g

Protein72.4 g

Sodium1195 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Medium Saucepan

•Lid

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. • Place veggies on an oven tray lined with baking paper. Drizzle over some olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 25-30 minutes.

2

• While veggies are roasting, iIn a large bowl, combine chermoula spice blend, a pinch of salt and pepper, a drizzle of olive oil and a dollop of Greek-style yoghurt. Toss chicken thigh in the spiced yoghurt until well coated. • Transfer to a second oven tray lined with baking paper and bake, until cooked through, 8-12 minutes.

TIP: Spread chicken over two lined oven trays if your tray is getting crowded.

3

• While chicken is cooking, in a medium saucepan, add the water and chicken style stock powderand bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

4

• Roughly chop tomato and baby spinach leaves.

5

• To the pan with the couscous, add roasted veggies, tomato, spinach and a drizzle of olive oil and white wine vinegar. Season to taste.

6

• Thickly slice chermoula chicken. • Divide the roasted veggie couscous between plates and top with the chermoula chicken. • Drizzle over the remaining yoghurt. Enjoy!