Oven-Baked Spiced Chicken Breast

Name: Oven-Baked Spiced Chicken Breast 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; 1 packet chicken breast; 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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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!

This recipe is under 650kcal per serving .

Tags:

Over 30g protein

•Calorie Smart

Allergens:

Milk

•Gluten

•Wheat

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 Time35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

carrot

zucchini

1 sachet

Nan's special seasoning

1 packet

Greek-style yoghurt

1 packet

chicken breast

½ packet

chicken stock pot

1 packet

couscous

tomato

1 packet

baby spinach leaves

Not included in your delivery

olive oil

¾ cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)1857 kJ

Calories444 kcal

Fat6.1 g

of which saturates2.1 g

Carbohydrate46.6 g

of which sugars10.7 g

Dietary Fibre6.5 g

Protein48.3 g

Sodium1063 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Medium Saucepan

•Lid

Cooking Steps

• 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.

• While veggies are roasting, In 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 breast in the spiced yoghurt until well coated. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken until golden, 2-3 minutes each side (depending on thickness). • Transfer to a second oven tray lined with baking paper and bake, until cooked through, 12-14 minutes.

TIP: Chicken is cooked through when its no longer pink inside.

• 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.

• Roughly chop tomato and baby spinach leaves.

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

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