Chicken & Zesty Veggie Couscous

Name: Chicken & Zesty Veggie Couscous with Fetta Yoghurt
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 clove garlic; ½ lemon; ¾ cup water; 1 packet Couscous; 1 packet Chicken Breast; 1 tomato; 1 cucumber; 1 packet baby spinach leaves; drizzle white wine vinegar; 1 packet Fetta Cubes; 1 packet Greek-style yoghurt; 1 packet Mint

with Fetta Yoghurt

3.0

(5)

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Delicate and flaky chicken serves as the perfect accompaniment to a refreshing lemony couscous salad and a generous drizzle of creamy, fetta yoghurt. Tear over some mint for a tasteful herby hit!

This recipe is under 650kcal per serving.

Tags:

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

1 clove

garlic

½

lemon

1 packet

Couscous

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

1 packet

Chicken Breast

1

tomato

1

cucumber

1 packet

baby spinach leaves

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

Mint

Not included in your delivery

olive oil

¾ cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)1889 kJ

Calories451 kcal

Fat9 g

of which saturates4.2 g

Carbohydrate41.8 g

of which sugars7.6 g

Dietary Fibre5.6 g

Protein47.5 g

Sodium339 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Non-Stick Pan

Cooking Steps

1

• 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. • Cook garlic until fragrant, 1 minute. Add the water and lemon zest, then bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with a fork.

2

• 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.

3

• While chicken is cooking, halve tomato. Roughly chop cucumber. • To pan with couscous, add cucumber, tomato, baby spinach leaves, a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste. • To a small bowl, squeeze lemon juice from wedges, then add fetta cubes and Greek-style yoghurt. Stir to combine.

4

• Slice chicken. • Divide zesty couscous salad between bowls. Top with pan-fried chicken. • Drizzle with fetta-yoghurt. Tear over mint to serve. Enjoy!