Quick Herby Chicken & Carrot Couscous
with Tzatziki & Mint
Zesty! Herby! Creamy! This Mediterranean-inspired meal features lemon, garlic and herbs in an easy marinade for tender chicken tenderloins, while carrot and mint bring colour and flavour to couscous.
This recipe is under 650kcal per serving.
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
½
carrot
2 clove
garlic
1 punnet
cherry tomatoes
1 bag
baby spinach leaves
1 bag
mint
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
garlic & herb seasoning
1 packet
chicken tenderloins
1 packet
tzatziki
(Contains Egg, Milk; May be present: Cashew, Walnut, Almond, Macadamia. )
1 bag
green beans
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
¾ cup
water
1 tsp
plain flour
(Contains Gluten, Wheat;)
Nutritional Values
Utensils
Cooking Steps
• Grate carrot (see ingredients). Trim and halve green beans. Finely chop garlic. Halve cherry tomatoes. • Roughly chop baby spinach leaves. Pick and roughly chop mint leaves. • In a large bowl, combine plain flour and garlic & herb seasoning. • Add chicken tenderloins and toss to coat.
• Melt butter with a drizzle of olive oil in a medium saucepan over a mediumhigh heat. • Cook carrot and green beans, stirring, until softened, 2-3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute. Add the water and chicken stock powder. Bring to the boil. • Add couscous to the saucepan, stir to combine, then cover with a lid and remove from the heat. • Set aside until the water has absorbed, 5 minutes.
• Heat a drizzle of olive oil in a large frying pan over a high heat. • Cook chicken in batches, tossing occasionally, until browned and cooked through, 3-4 minutes. • Meanwhile, add cherry tomatoes, baby spinach and 1/2 the mint to the carrot couscous. Season to taste.
• Divide the carrot couscous salad and garlic and herb chicken between plates. • Garnish with remaining mint and serve with the tzatziki.