Baked Chicken & Roast Veggie Couscous
with Garlic Yoghurt
Some prefer chicken oven-roasted and others like it pan-fried, but either way, you've got a winner dinner when chicken is involved. Pair tonight's baked chicken with Mediterranean couscous, roast veg and some garlic yoghurt.
*We’ve replaced the pearl couscous in this recipe with couscous due to local ingredient availability. It’ll be just as delicious, just
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.
Ingredients
1
carrot
1
zucchini
1 packet
silverbeet
1 clove
garlic
1 packet
chicken tenderloins
1 sachet
tomato & herb seasoning
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
¾ cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. • Roughly chop silverbeet. • Finely chop garlic. • Place carrot and zucchini on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.
• When veggies have 10 minutes remaining, place chicken tenderloins on a second lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until cooked through, 8-10 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat. • Add tomato & herb seasoning, stirring occasionally, until fragrant, 1-2 minutes. • Stir in the water, add a pinch of salt, then bring to the boil. • Add couscous an stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with fork.
• While chicken is baking, in a small heatproof bowl, combine garlic, a pinch of chilli flakes (if using) and a drizzle of olive oil. • Microwave in 30 second bursts, until fragrant. Add Greek-style yoghurt, stirring to combine. Season to taste.
• Once roast veggies are done, remove from oven and transfer to saucepan with pearl couscous. • Add silverbeet, tossing to combine.
• Divide Mediterranean roast veggie and pearl couscous toss between bowls. • Top with baked chicken and garlic-chilli yoghurt to serve. Enjoy!