Quick Crumbed Chicken & Garlicky Yoghurt
with Roasted Veggies & Chorizo Couscous
Consider plain chicken breast a thing of the past: in this recipe, your chicken gets gussied up in a gorgeous golden breadcrumb topping with complementary spices. You’ll pan-fry it for a healthier alternative, then lay it on a bed of couscous and drizzle over garlicky yoghurt. Simple, satisfying, and supercharged with flavor—what more could you ask for?
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
zucchini
1
carrot
2 clove
garlic
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
Aussie spice blend
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 packet
chicken tenderloins
Not included in your delivery
olive oil
¾ cup
water
1 tsp
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut zucchini and carrot into thin rounds. Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• Meanwhile, in a medium saucepan, combine the water and chicken-style stock powder 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 a fork. • Roughly chop mild chorizo.
Custom Recipe: If you've added chorizo, roughly chop mild chorizo. Before commencing step 3, bring large frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo until golden, 8 minutes. Transfer to a bowl.
• In a shallow bowl, combine a pinch of salt, plain flour, Aussie spice blend and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, add panko breadcrumbs. Dip chicken tenderloins into the Aussie spice blend mixture, followed by the egg, and finally in breadcrumbs. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo until golden, 8 minutes. Transfer to a bowl. • Return pan to medium-high heat. Cook crumbed chicken in batches until golden and cooked through (when no longer pink inside), 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan!
• To the saucepan with the couscous, add the roast veggies, cooked chorizo, baby spinach leaves, a drizzle of vinegar and a generous drizzle of olive oil. • Toss to combine and season to taste. • Divide crumbed chicken and veggie couscous between plates. • Drizzle with garlic yoghurt to serve. Enjoy!