Moroccan Honey-Glazed Chicken Breast
with Couscous Salad & Mint Yoghurt
Vibrant veggies and Moroccan spices combine to create this rich and colourful bowl. From the sweet currants, carrot and sweet potato in the couscous, to the succulent honey-glazed chicken and subtle tartness of the yoghurt, there’s so much to love in this meal tonight!
This recipe is under 650kcal per serving.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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 packet
chicken breast
1 sachet
ras el hanout
½
carrot
1 sachet
chicken-style stock powder
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
kale
1
sweet potato
1 packet
garlic paste
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
1 tsp
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
1 tsp
honey
20 g
butter
(Contains Milk;)
¾ cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out in a single layer, then roast until tender, 20-25 minutes. Set aside to slightly cool.
• Place your hand flat on top of each breast and slice through horizontally to make two thin steaks. • Combine the plain flour, ras el hanout and the salt in a large bowl. Add chicken breast, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • In the last 2 minutes, add the honey, turning chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is cooking, grate carrot (see ingredients). In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Add the water, chicken-style stock powder and currants. Bring to the boil, then add couscous. Stir to combine, then cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. • Fluff up with a fork.
• While the couscous is cooking, roughly chop baby spinach leaves.
• To the saucepan with the carrot couscous, stir through the slightly cooled roasted veggies and the baby spinach.
• Slice Moroccan honey-glazed chicken. • Divide roast veggie couscous salad between bowls. Top with chicken. • Serve with a dollop of Greek-style yoghurt. Enjoy!