Paprika Chicken Tenders & Pearl Couscous
with Balsamic Vinaigrette & Fetta- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
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.*
Ingredients
1 packet
soffritto mix
1 packet
pearl couscous
(Contains: Gluten, Wheat; May be present: Soy.)
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
(Contains: Milk;)
Not included in your delivery
olive oil
1.75 cup
water
1 tbs
honey
Utensils
Cooking Steps
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix, stirring, until tender, 4-5 minutes.
• 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.
• 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).
• 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.
• While chicken is resting, to pan with couscous, stir in baby spinach leaves, until combined. • Season to taste.
• 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!
