Spiced Honey-Glazed Chicken
with Roast Veggie Couscous Salad & Yoghurt
Vibrant veggies and Moroccan spices combine to create this rich and colourful bowl. From the sweet currants, carrot and sweet potato in the couscous, to the succulent honey-glazed chicken and fresh Greek-style yoghurt, there’s so much to love in this meal tonight!
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
sweet potato
1 packet
chicken breast
1 sachet
paprika spice blend
½
carrot
1 packet
garlic paste
1 sachet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains Gluten, Wheat;)
1 tsp
honey
20 g
butter
(Contains Milk;)
¾ cup
water
¼ tsp
salt
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out in a single layer, then roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is getting crowded, divide the sweet potato between two trays.
• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine the plain flour, and paprika spice blend. Add chicken steaks, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • In the last 2 minutes, add the honey, turning chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, grate carrot (see ingredients). • In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Add the water, the salt and currants. Bring to the boil, then add couscous. Stir to combine, then cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• While the couscous is cooking, roughly chop baby spinach leaves.
• To saucepan with the carrot couscous, stir through the slightly cooled roasted veggies and baby spinach.
• Slice Moroccan honey-glazed chicken. • Divide roast veggie couscous salad and chicken between bowls. • Top with a dollop of Greek-style yoghurt to serve. Enjoy!