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Quick Chermoula-Spiced Chicken
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Quick Chermoula-Spiced Chicken

Quick Chermoula-Spiced Chicken

with Carrot Couscous, Tomato Salad & Yoghurt

Everyone will love the mild spices and colourful veg in this chicken dish. Complete with almond-adorned carrot couscous and tangy yoghurt, there's the perfect balance of flavours and textures with every bite.

This recipe is under 650kcal per serving.

Tags:
Quick
Under 650kcal
Over 30g protein
Allergens:
Gluten
Wheat
Almond
Milk

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
DifficultyEasy

Ingredients

Serving amount

1 sachet

chermoula spice blend

1 packet

chicken breast

1

tomato

½

carrot

1 packet

garlic paste

1 sachet

chicken-style stock powder

1 packet

couscous

(Contains Gluten, Wheat;)

1 bag

baby spinach leaves

1 packet

slivered almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

1

olive oil

10 g

butter

¾ cup

water

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Nutritional Values

Energy (kJ)2323 kJ
Fat20.8 g
of which saturates6.4 g
Carbohydrate45.8 g
of which sugars9.4 g
Protein44.5 g
Sodium1146 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chermoula spice blend, a pinch of salt and pepper, a drizzle of olive oil and one third of the Greek-style yoghurt. Add chicken, turning to coat. Set aside. • Roughly chop tomato. Grate carrot (see ingredients). Set aside.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). • Meanwhile, heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook carrot, stirring, until softened, 2-3 minutes. Add garlic paste and cook, stirring, until fragrant, 1 minute

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

3
3

• Add the water and chicken-style stock powder to the saucepan. Bring to the boil. Add couscous, stirring to combine. Cover with a lid, then remove from heat. Set aside until water is absorbed, 5 minutes. • Meanwhile, combine tomato and a drizzle of olive oil in a second medium bowl. Season with salt and pepper. Toss to coat. Set aside. • Fluff up couscous with a fork, then stir through baby spinach leaves and slivered almonds. Season to taste.

4
4

• Slice chermoula-spiced chicken. • Divide chicken and carrot couscous between plates. Top couscous with tomato salad. • Serve with remaining yoghurt. Enjoy!