Herby Chicken & Zingy Couscous

Name: Herby Chicken & Zingy Couscous with Charred Pineapple & Ranch Dressing
Total time: 25 min
Yield: 2
Cuisine: Portuguese
Ingredients: olive oil; ¾ cup water; 2 clove Garlic; 1 Tomato; ½ Lemon; 1 tin Pineapple Slices; 1 sachet garlic & herb seasoning; 1 packet Chicken Tenderloins; 1 packet chicken stock pot; 1 packet couscous; 1 packet Baby Spinach Leaves; 1 packet Ranch Dressing; pinch Chilli Flakes

with Charred Pineapple & Ranch Dressing

Get up to $200 off!

Imagine tender beef strips laced in our peri-peri seasoning, garlicky wholemeal couscous and charred pineapple adding a sweet twist to it all. Now stop imagining, your new favourite meal awaits you!!

Tags:

Calorie Smart

•Over 30g protein

Allergens:

Gluten

•Wheat

•Egg

•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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

Garlic

Tomato

Lemon

1 tin

Pineapple Slices

1 sachet

garlic & herb seasoning

1 packet

Chicken Tenderloins

1 packet

chicken stock pot

1 packet

couscous

1 packet

Baby Spinach Leaves

1 packet

Ranch Dressing

pinch

Chilli Flakes

Not included in your delivery

olive oil

¾ cup

water

Nutritional Values

Energy (kJ)2150 kJ

Calories514 kcal

Fat14.1 g

of which saturates2.4 g

Carbohydrate45.2 g

of which sugars14.7 g

Dietary Fibre12 g

Protein46.6 g

Sodium1103 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. Roughly chop tomato. Slice lemon into wedges. Drain pineapple slices, then roughly chop. • In a medium bowl, combine peri-peri seasoning and a drizzle of olive oil. Add chicken tenderloins, turning to coat.

• Heat a medium saucepan over medium-high heat with a drizzle of olive oil. • Cook garlic, stirring until fragrant, 1 minute. • Add the water and chicken stock pot and bring to the boil. Add couscous. • Stir to combine, cover with a lid and remove from heat. • Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.

• Meanwhile, heat a large frying pan over high heat. • Cook pineapple until lightly charred, tossing, 2-3 minutes. Transfer to bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.

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

• To pan with couscous, add tomato, baby spinach leaves, a generous squeeze of lemon juice and a drizzle of olive oil. • Toss to combine and season to taste. • Divide zingy wholemeal couscous salad between bowls. Top with peri-peri chicken and charred pineapple. • Drizzle over ranch dressing. Sprinkle with a pinch of chilli flakes (if using). Enjoy!