Double Sicilian-Style Chicken, Olive & Veggie Bake
with Spinach Couscous
Spend less time in the kitchen and more time enjoying this rustic veggie and herby chicken combo thanks to this simple four step recipe with most of the magic made in the oven! Don't forget to add those kalamata olives for a welcome burst of saltiness.
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
capsicum
1
zucchini
2 packet
chicken breast
2 packet
garlic paste
1 sachet
garlic & herb seasoning
1 packet
kalamata olives
1 packet
diced tomatoes with garlic & onion
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
chicken-style stock powder
1 packet
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
pinch
brown sugar
¾ cup
boiling water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240/220°C fan-forced. • Roughly chop carrot, capsicum and zucchini. • Place veggies in a large baking dish. Drizzle with olive oil, season with salt. • Toss to coat and spread out evenly in a single layer. Roast until tender, 15-20 minutes.
• While veggies are roasting, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, garlic paste, garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side. • When the veggies are roasted, remove baking dish from oven. Add kalamata olives, diced tomatoes with onion & garlic, the butter and a pinch of brown sugar. Stir to combine. Add cooked chicken and bake until sauce has reduced slightly, 8-12 minutes.
• When chicken has 5 minutes cook time remaining, boil kettle. • In a medium heatproof bowl, add couscous and chicken stock powder. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork. • Stir baby spinach leaves through couscous.
• Divide spinach couscous between bowls. • Top with Sicilian-style chicken, olive and veggie bake. Enjoy