Oven-Baked Spiced Chicken Breast
with Roasted Veggie Couscous & Yoghurt
If you're in the mood to let the oven do most of the chef work tonight, then you'll be glad you found this recipe. With the veggies and chicken baking to golden perfection in the oven, all you'll have to worry about is fluffing up little couscous grains and topping with some tangy yoghurt!
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
1
carrot
1
zucchini
1 sachet
Nan's special seasoning
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
chicken breast
½ packet
chicken stock pot
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1
tomato
1 packet
baby spinach leaves
Not included in your delivery
olive oil
¾ cup
water
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. • Place veggies on an oven tray lined with baking paper. Drizzle over some olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 25-30 minutes.
• While veggies are roasting, In a large bowl, combine chermoula spice blend, a pinch of salt and pepper, a drizzle of olive oil and a dollop of Greek-style yoghurt. Toss chicken breast in the spiced yoghurt until well coated. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken until golden, 2-3 minutes each side (depending on thickness). • Transfer to a second oven tray lined with baking paper and bake, until cooked through, 12-14 minutes.
TIP: Chicken is cooked through when its no longer pink inside.
• While chicken is cooking, in a medium saucepan, add the water and chicken style stock powderand bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
• Roughly chop tomato and baby spinach leaves.
• To the pan with the couscous, add roasted veggies, tomato, spinach and a drizzle of olive oil and white wine vinegar. Season to taste.
• Thickly slice chermoula chicken. • Divide the roasted veggie couscous between plates and top with the chermoula chicken. • Drizzle over the remaining yoghurt. Enjoy!