Quick Lemon, Garlic & Herb Chicken
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Quick Lemon, Garlic & Herb Chicken

Quick Lemon, Garlic & Herb Chicken

with Wholemeal Couscous & Herby Mayo

Zesty! Herby! Creamy! This Mediterranean-inspired meal features lemon, garlic and herbs in an easy marinade for chicken tenderloins, while currants and baby spinach bring colour and flavour to couscous.

This recipe is under 650kcal per serving.

Tags:
Kid Friendly
•High Protein
•Calorie Smart
Allergens:
Gluten
•Wheat
•Egg

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 Time
DifficultyEasy

Ingredients

Serving amount

½

lemon

1 sachet

garlic & herb seasoning

1 packet

chicken tenderloins

1 bag

baby spinach leaves

1 punnet

cherry tomatoes

2 clove

garlic

½

carrot

1 packet

wholemeal couscous

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

1 packet

dill & parsley mayonnaise

(Contains Egg;)

½ packet

currants

(May be present: Gluten, Wheat, Milk, Soy. )

1 cube

chicken stock

Not included in your delivery

olive oil

¾ cup

water

½ tsp

vinegar (white wine or red wine)

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Nutritional Values

per serving
Energy (kJ)2430 kJ
Fat21.3 g
of which saturates2.7 g
Carbohydrate44.1 g
of which sugars14.6 g
Protein48.9 g
Sodium1469 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Large Non-Stick Pan

Instructions

1
1

Zest the lemon to get a good pinch and slice into wedges. In a large bowl, combine the garlic & herb seasoning, lemon zest, a squeeze of lemon juice, and a drizzle of olive oil. Season with salt and pepper. Add the chicken tenderloins and stir to coat.

2
2

Roughly chop the baby spinach. Halve the cherry tomatoes. Finely chop the garlic. Grate the carrot (see ingredients).

3
3

In a medium bowl, combine the cherry tomatoes, the vinegar and a drizzle of olive oil. Season.

4
4

In a medium saucepan, heat a generous drizzle of olive oil over a medium-high heat. Cook the garlic and carrot until fragrant, 2-3 minutes. Add the water, currants (see ingredients) and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the wholemeal couscous. Stir to combine, cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork, add the baby spinach leaves and a generous squeeze of lemon juice. Season and gently toss to combine.

5
5

While the couscous is cooking, heat a drizzle of olive oil in a large frying pan over a mediumhigh heat. When the oil is hot, cook the chicken until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!

6
6

Divide the couscous between bowls and top with the cherry tomatoes and the lemon, garlic and herb chicken. Pour over any chicken resting juices and dollop over the dill & parsley mayonnaise. Serve with any remaining lemon wedges.