Rustic Chicken, Roasted Veg & Pearl Couscous
with Kale, Marinated Goat Cheese & Almonds
It's easy to get your veg in when you roast them with our garlic and herb seasoning... and even easier when they're teamed with delightfully doughy, perfectly dressed pearl couscous, not to mention the MVP: marinated goat cheese for creaminess and tang.
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
tomato
½
brown onion
1 packet
Carrot & Zucchini Mix
1 sachet
garlic & herb seasoning
½ packet
kale
1 packet
pearl couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
parsley
1 packet
marinated goat cheese
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
chicken breast
Not included in your delivery
olive oil
1.75 cup
water
¼ tsp
salt
1 tsp
balsamic vinegar
1 tsp
honey
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut tomato and onion (see ingredients) into thick wedges. • Place tomato, onion and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. Roast until almost tender, 15-20 minutes. • Meanwhile, roughly tear kale leaves (see ingredients), then discard the stems. • When the veggies are almost tender, add kale and a pinch of salt to the tray. Gently toss to combine. Roast until tender, a further 5-8 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and salt. Bring to the boil, then simmer, uncovered, until couscous is tender and water is absorbed, 10-12 minutes.
• Meanwhile, roughly chop parsley. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • In a small bowl, add a generous drizzle of oil from the marinated goat cheese. Add the balsamic vinegar and honey. Whisk with a fork to combine. Season to taste. • Stir the dressing through the cooked couscous. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Plate up kids portion with chicken, couscous and roast veggies. • Plate up adults portion with chicken, roast veggies, kale and couscous. Top with crumbled goat cheese. Garnish with flaked almonds and parsley to serve. Enjoy!