Paprika Chicken Tenders & Pearl Couscous

Name: Paprika Chicken Tenders & Pearl Couscous with Balsamic Vinaigrette & Fetta
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 packet soffritto mix; 1 packet pearl couscous; 1.75 cup water; 1 sachet chicken-style stock powder; 1 packet chicken tenderloins; 1 sachet paprika spice blend; 1 tbs honey; 1 packet baby spinach leaves; 1 packet Balsamic Vinaigrette Dressing; 1 packet Fetta Cubes

with Balsamic Vinaigrette & Fetta

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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

(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

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

• 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!