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Paprika Chicken Tenders & Pearl Couscous
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Paprika Chicken Tenders & Pearl Couscous

Paprika Chicken Tenders & Pearl Couscous

with Balsamic Vinaigrette & Fetta

This colourful aromatic dish ticks every box. With a chewy couscous base with loads of veggies and seared chicken tenderloins, your tastebuds are fully catered for, as they should be!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Over 30g protein
Allergens:
Gluten
Wheat
Milk

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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

soffritto mix

1 packet

pearl couscous

1 sachet

chicken-style stock powder

1 packet

chicken tenderloins

1 sachet

paprika spice blend

1 packet

baby spinach leaves

1 packet

Balsamic Vinaigrette Dressing

1 packet

Fetta Cubes

Not included in your delivery

olive oil

1.75 cup

water

1 tbs

honey

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Nutritional Values

Energy (kJ)2333 kJ
Calories558 kcal
Fat10.9 g
of which saturates3.2 g
Carbohydrate61.9 g
of which sugars12.9 g
Dietary Fibre5.2 g
Protein49.6 g
Sodium1265 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan

Cooking Steps

1
1

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix, stirring, until tender, 4-5 minutes.

2
2

• To pan with soffritto, add pearl couscous, and toast, stirring occasionally, until golden, 1-2 minutes. • Stir in the water and chicken-style stock powder. • Bring to the boil, then cook, uncovered on medium-high heat, stirring occasionally, until tender and the water is absorbed, 10-12 minutes.

3
3

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through (when no longer pink inside), 3-4 minutes each side (cook in batches if your pan is getting crowded).

4
4

• In the last minute of cook time, sprinkle paprika spice blend over chicken, turning to coat. • Remove from heat and add the honey, turning to coat. Transfer to a plate, cover and rest for 5 minutes.

5
5

• While chicken is resting, to pan with couscous, stir in baby spinach leaves, until combined. • Season to taste.

6
6

• Slice chicken steaks. • Divide pearl couscous between bowls. Top with paprika chicken tenders. Spoon over any chicken resting juices. • Drizzle over balsamic vinaigrette. Crumble over fetta cubes to serve. Enjoy!

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