Tandoori Chicken & Crispy Pre-Prepped Veg

Name: Tandoori Chicken & Crispy Pre-Prepped Veg with Lemon Couscous & Yoghurt
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Couscous; 1 packet Cauliflower; 1 packet Greek-Style Yoghurt; 330 g Chicken Tenderloins; 1 packet Tandoori Paste; 1 Lemon; 1 sachet Chicken Stock Pot; 1 packet Spinach & Rocket Mix; 1 drizzle olive oil; ¼ cup water; ¾ cup boiling water

with Lemon Couscous & Yoghurt

Get up to $200 off!

Bold tandoori-spiced chicken meets light, fluffy cauliflower couscous in this refreshing salad, finished with cooling mint and a drizzle of tangy yoghurt. You'll get a vibrant fusion of spice and freshness in every bite.

Allergens:

Gluten

•Hvede

•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 Time15 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Couscous

(Contains: Gluten, Hvede; May be present: Soja.)

1 packet

Cauliflower

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

330 g

Chicken Tenderloins

1 packet

Tandoori Paste

Lemon

1 sachet

Chicken Stock Pot

1 packet

Spinach & Rocket Mix

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

¾ cup

boiling water

Nutritional Values

Calories505 kcal

Energy (kJ)2110 kJ

Fat13.7 g

of which saturates3.2 g

Carbohydrate45.3 g

of which sugars8.7 g

Dietary Fibre4.3 g

Protein47.7 g

Sodium1080 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Set your air fryer to 200°C. In a medium bowl combine cauliflower florets and trimmed green beans with a drizzle of olive oil and a pinch of salt and pepper. • Place veggies into the air fryer basket and cook for 6-8 minutes. Allow to cool slightly.

No Air fryer? Place cauliflower florets on a microwave-safe plate with a splash of water. Cover with damp paper towel. Microwave on high for 3 minutes. Heat a large frying pan over medium-high heat with a drizzle of olive oil. Drain excess water from cauliflower. Add cauliflower and trimmed green beans to pan and cook, until softened and browned, 4-5 minutes.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, and add tandoori paste and the water (for the sauce), turning chicken to coat.

TIP: Chicken is cooked through when it is no longer pink inside.

• While chicken is cooking, boil the kettle. Slice lemon into wedges. • To a large bowl, add couscous and chicken stock. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with fork.

• To bowl with couscous, add rocket, green beans, cauliflower, a generous squeeze of lemon juice and olive oil. Toss to combine and season to taste. • Divide cauliflower couscous salad between bowls. Top with tandoori chicken and Greek-style yoghurt. • Tear over mint. Serve with any remaining lemon wedges. Enjoy!