Easy Garlic-Honey Chicken
with Israeli Couscous Salad & Dill-Parsley Mayo
Perfectly seasoned chicken tenderloins meet doughy pearl couscous and an Israeli-inspired salad in this speedy but satisfying meal, sure to be a new favourite!
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.
Ingredients
1
cucumber
1 punnet
cherry tomatoes
1 packet
pearl couscous
(Contains Gluten, Wheat;)
1 sachet
chicken-style stock powder
1 packet
chicken tenderloins
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
1.25 cup
boiling water
1 tsp
honey
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Roughly chop cucumber. Halve cherry tomatoes.
• In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. • Add pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the boiling water and chicken-style stock powder. • Reduce heat to medium and simmer, stirring occasionally, until couscous is tender and water is absorbed, 10-12 minutes. Transfer to a large bowl.
• Meanwhile, in a medium bowl, combine garlic & herb seasoning with a drizzle of olive oil. Add chicken tenderloins, turning to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken until browned and cooked through, 3-4 minutes each side. • Remove pan from heat. Add honey, turning to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Combine the couscous with cucumber, cherry tomatoes and baby spinach leaves. Drizzle with white wine vinegar and olive oil, then toss to coat. • Divide couscous salad between bowls. Top with garlic honey chicken and a drizzle of dill & parsley mayonnaise.
