Easy Chicken & Zesty Veggie Couscous

Name: Easy Chicken & Zesty Veggie Couscous with Fetta-Yoghurt
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; water; white wine vinegar; 1 Garlic; 1 Vegetable Stock Powder; 1 Couscous; 1 Chicken Breast; 1 Carrot; 1 Baby Spinach Leaves; 1 Snacking Tomatoes; 1 Lemon; 1 Greek-Style Yoghurt; 1 Fetta Cubes

with Fetta-Yoghurt

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Delicate and flaky chicken serves as the perfect accompaniment to a refreshing lemon-pepper couscous salad, and a generous drizzle of creamy, tangy yoghurt.

This recipe is under 650kcal per serving .

Tags:

Over 30g protein

•Calorie Smart

Allergens:

Wheat

•Gluten

•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 Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

Vegetable Stock Powder

Couscous

(Contains: Wheat, Gluten; May be present: Soy.)

Chicken Breast

Carrot

Baby Spinach Leaves

Snacking Tomatoes

Lemon

Greek-Style Yoghurt

(Contains: Milk;)

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

water

white wine vinegar

Nutritional Values

Energy (kJ)1917 kJ

Calories458 kcal

Fat8.3 g

of which saturates3.9 g

Carbohydrate44.7 g

of which sugars8.3 g

Dietary Fibre7.3 g

Protein48 g

Sodium780 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Finely chop garlic. Zest lemon to get a pinch, then slice into wedges. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add garlic and cook, until fragrant, 1 minute. Add the water, lemon zest and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks and sprinkle both sides with a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.

• While chicken is cooking, roughly chop tomato. Using a vegetable peeler, peel carrot into ribbons. • To pan with couscous, add carrot, tomato, baby spinach leaves, a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.