Double Mediterranean-Spiced Chicken
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Double Mediterranean-Spiced Chicken

Double Mediterranean-Spiced Chicken

with Carrot Couscous & 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:
Over 30g protein
Allergens:
Milk
•Wheat
•Gluten
•Almond

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

1

Mediterranean Spice Blend

1

Greek-Style Yoghurt

(Contains Milk;)

2

Chicken Breast

1

Tomato

1

Carrot

1

Garlic Paste

1

Chicken-Style Stock Powder

1

Couscous

(Contains Wheat, Gluten;)

1

Baby Spinach Leaves

1

Flaked Almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

1

olive oil

1

butter

(Contains Milk;)

1

water

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Nutritional Values

Energy (kJ)3004 kJ
Calories718 kcal
Fat21.2 g
of which saturates6.6 g
Carbohydrate46 g
of which sugars9.4 g
Dietary Fibre6.6 g
Protein83.7 g
Sodium1202 mg
The average adult daily energy intake is 8700 kJ

Instructions

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 1/3 of the Greek-style yoghurt. Add chicken, turning to coat. Set aside. • Roughly chop tomato. Grate carrot (see ingredients). Set aside.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until browned and 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.

3

• To saucepan, add the water and chicken-style stock powder. 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. Season to taste.

4

• Slice chermoula-spiced chicken. • Divide chicken and carrot couscous between plates. • Top couscous with tomatoes. • Serve with remaining yoghurt and sprinkle over flaked almonds. Enjoy!