You can't go wrong with garlic and herbs, or caramelised roasted veggies, or zingy mayo...This meal is the greatest hits of our favourite flavours, with juicy chicken breast leading the way.
This recipe is under 650kcal per serving.
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.
chopped veggie mix
garlic & herb seasoning
chicken-style stock powder
baby spinach leaves
Italian herbs(May be present Gluten/Gluten)
grated Parmesan cheese(ContainsMilk)
• Preheat oven to 240°C/220°C fan-forced. • Cut tomato into wedges. • Place tomato, chopped veggie mix and Italian herbs on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 15-20 minutes.
• Meanwhile, place your hand flat on top of each chicken breast. Use a sharp knife to slice through horizontally to make 2 thin steaks. • In a medium bowl, combine chicken and garlic & herb seasoning. Drizzle with olive oil, then toss to coat. • In a medium saucepan, add the water and chicken-style stock powder, then bring to the boil. Add couscous, stirring to combine. Cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken, in batches, until cooked through, 3-5 minutes (depending on thickness). • Cut lemon into wedges. In a small bowl, combine mayonnaise with a squeeze of lemon juice. Roughly chop baby spinach leaves. • Add baby spinach, roasted veggies and grated Parmesan cheese to couscous. Season, then stir to combine.
TIP: Chicken is cooked through when it's no longer pink inside.
• Slice herby chicken. Divide veggie couscous with Parmesan between bowls. Top with chicken and any resting juices. • Serve with any remaining lemon wedges and a dollop of lemon mayo.