Brazilian Spiced Chicken Couscous Bowl
with Mango Chutney, Peas and Pepper0.0(0)
Calories
:
621 kcalProtein
:
44.1g proteinTotal
:
15 minutesDifficulty
:
Easy Calorie Smart
Allergens:
- Cereals containing gluten
- Wheat
- Soya
- May contain traces of allergens
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Sulphites
- Wheat
- Barley
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
1 unit(s)
Bell Pepper
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat, Soya, May contain traces of allergens)
20 grams
Chicken Stock Paste
240 grams
Diced British Chicken Breast
1 sachet(s)
Brazilian Style Spice Mix
(Contains: Soya, May contain traces of allergens, Celery, Cereals containing gluten, Milk, Mustard, Sulphites, Wheat, Barley)
1 carton(s)
Tomato Passata
120 grams
Peas
40 grams
Mango Chutney
Not included in your delivery
200 milliliter(s)
Boiled Water for the Couscous
75 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Energy (kJ)2597 kJ
Energy (kcal)621 kcal
Fat13.5 g
of which saturates6.5 g
Carbohydrate76.5 g
of which sugars26.2 g
Dietary Fibre10.3 g
Protein44.1 g
Salt4.3 g
Potassium231.7 mg
Calcium7.8 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Bowl
•Kettle
•Cling Film
•Large Frying Pan
Instructions
1
- Boil a full kettle.
- Slice the bell pepper into thin strips.
- Put the couscous in a large bowl. Pour in the boiled water for the couscous (see pantry) and stir in half the chicken stock paste.
- Cover tightly with cling film. Leave to the side for 10 mins or until ready to serve.
2
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken and pepper, 8-10 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
3
- Stir the Brazilian style spice mix into the chicken for the last min of frying.
- Stir in the passata, remaining chicken stock paste and water for the sauce (see pantry) into the chicken.
- Simmer 2-3 mins.
- Stir in the peas, butter (see pantry) and mango chutney. Season with salt and pepper.
4
- Share the couscous and peas between your serving bowls.
- Spoon over the Brazilian style chicken.
Enjoy!
