Easy Chicken & Zesty Veggie Couscous
with Fetta Yoghurt
Delicate and flaky chicken serves as the perfect accompaniment to a refreshing lemony couscous salad and a generous drizzle of creamy, fetta 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 clove
garlic
½
lemon
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
snacking tomatoes
1
cucumber
1 packet
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
chicken breast
Not included in your delivery
olive oil
¾ cup
water
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. Zest lemon to get a pinch, then slice into wedges. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add garlic and cook, until fragrant, 1 minute. Add the water, lemon zest and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks and sprinkle both sides with 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, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• While chicken is cooking, roughly chop tomato. Using a vegetable peeler, peel carrot into ribbons. • To pan with couscous, add carrot, tomato, baby spinach leaves, a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste. • To a small bowl, squeeze lemon juice from wedges, then add fetta cubes and Greek-style yoghurt. Stir to combine.
• Slice chicken. • Divide zesty couscous salad between bowls. Top with pan-fried chicken. • Drizzle with fetta-yoghurt to serve. Enjoy!