Quick Lemon, Garlic & Herb Chicken
with Wholemeal Couscous & Herby Mayo
Zesty! Herby! Creamy! This Mediterranean-inspired meal features lemon, garlic and herbs in an easy marinade for chicken tenderloins, while currants and baby spinach 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
lemon
1 sachet
garlic & herb seasoning
1 packet
chicken tenderloins
1 bag
baby spinach leaves
1 punnet
cherry tomatoes
2 clove
garlic
½
carrot
1 packet
wholemeal couscous
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
dill & parsley mayonnaise
(Contains Egg;)
½ packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 cube
chicken stock
Not included in your delivery
olive oil
¾ cup
water
½ tsp
vinegar (white wine or red wine)
Nutritional Values
Utensils
Cooking Steps
Zest the lemon to get a good pinch and slice into wedges. In a large bowl, combine the garlic & herb seasoning, lemon zest, a squeeze of lemon juice, and a drizzle of olive oil. Season with salt and pepper. Add the chicken tenderloins and stir to coat.
Roughly chop the baby spinach. Halve the cherry tomatoes. Finely chop the garlic. Grate the carrot (see ingredients).
In a medium bowl, combine the cherry tomatoes, the vinegar and a drizzle of olive oil. Season.
In a medium saucepan, heat a generous drizzle of olive oil over a medium-high heat. Cook the garlic and carrot until fragrant, 2-3 minutes. Add the water, currants (see ingredients) and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the wholemeal couscous. Stir to combine, cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork, add the baby spinach leaves and a generous squeeze of lemon juice. Season and gently toss to combine.
While the couscous is cooking, heat a drizzle of olive oil in a large frying pan over a mediumhigh heat. When the oil is hot, cook the chicken until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!
Divide the couscous between bowls and top with the cherry tomatoes and the lemon, garlic and herb chicken. Pour over any chicken resting juices and dollop over the dill & parsley mayonnaise. Serve with any remaining lemon wedges.