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Seared Chicken & Spinach Couscous
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Seared Chicken & Spinach Couscous

Seared Chicken & Spinach Couscous

with Lime Yoghurt, Tomato Salsa & Flaked Almonds

Couscous speckled with veggies and mint is a winning side dish – it’s fast, fresh and full of flavour. Serve it next to gently seared chicken and a lemony yoghurt, then add a sprinkling of toasted almonds for extra goodness and crunch. This meal is a star performer!

This recipe is under 650kcal per serving.

Tags:
Quick Prep
Quick
Under 650kcal
Over 30g protein
Allergens:
Gluten
Wheat
Almond
Milk

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
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 sachet

vegetable stock powder

1 packet

couscous

(Contains Gluten, Wheat;)

1 bag

baby spinach leaves

1

tomato

1 bag

parsley

1 packet

chicken breast

1 packet

flaked almonds

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

½

lime

1 bag

mint

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

20 g

butter

¾ cup

water

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Nutritional Values

Energy (kJ)2186 kJ
Fat18.7 g
of which saturates8.4 g
Carbohydrate41.2 g
of which sugars6.2 g
Protein44.8 g
Sodium604 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. In a medium saucepan, heat butter over medium-high heat. • Cook garlic until fragrant, 1 minute. Add the water and vegetable stock powder and bring to the boil. • Add couscous, stir to combine, cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork. Stir though baby spinach, until wilted and combined.

2
2

• Meanwhile, finely chop tomato. Zest lime and slice into wedges. Pick and roughly chop mint leaves. • To a medium bowl, add tomato, a good squeeze of lime, mint leaves, a drizzle of olive oil and tear in parsley. Toss to combine. Season. • In a small bowl, combine lime zest and Greek-style yoghurt. Season with salt and pepper. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, 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.

4
4

• Divide spinach couscous between bowls. • Top with seared chicken and tomato salsa. • Serve with a dollop of lime yoghurt and sprinkle over flaked almonds. Enjoy!