Quick Spiced and Herby Chicken
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Quick Spiced and Herby Chicken

Quick Spiced and Herby Chicken

with Zhoug Couscous, Courgette and Yoghurt

Looking for a quick and tasty midweek dinner option? Try cooking up our Quick Spiced and Herby Chicken in just 20-25 minutes for a delicious and speedy meal.

Fresh and herby, zhoug style paste (pronounced zoog) is typically found in Yemen and Middle Eastern countries. This versatile paste contains herbs and spices such as coriander, cumin and green jalapeno chillies, making it the perfect match for mixing into grains such as couscous and bulgur wheat.

SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass

Under 650 calories
High Protein
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

2 unit(s)

Garlic Clove

10 grams

Chicken Stock Paste

120 grams


(Contains Cereals containing gluten May contain Soya)

50 grams

Zhoug Style Paste

260 grams

Diced Chicken Breast

1 sachet(s)

Roasted Spice and Herb Blend

1 unit(s)


(May contain Celery)

½ unit(s)


75 grams

Low Fat Natural Yoghurt

(Contains Milk)

Not included in your delivery

240 milliliter(s)

Water for the Couscous

1 tbsp



Nutritional information

Energy (kJ)2397 kJ
Energy (kcal)573 kcal
Fat16.4 g
of which saturates3 g
Carbohydrate60.6 g
of which sugars14.6 g
Protein44.3 g
Salt1.93 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Medium Saucepan


Cook the Zhoug Couscous

a) Peel and grate the garlic (or use a garlic press).

b) Add the water for the couscous (see pantry for amount), chicken stock paste and half the garlic to a saucepan and bring to the boil.

c) When boiling, remove from the heat. Stir in the couscous and zhoug style paste (add less if you'd prefer things milder).

d) Pop a lid on the pan and leave to the side for 8-10 mins or until ready to serve.

Fry the Chicken

a) Meanwhile, heat a drizzle of oil in a frying pan on high heat.

b) Once hot, add the diced chicken and sprinkle over the roasted herb and spice blend. Season with salt and pepper.

c) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

d) Add the remaining garlic and fry for 1 min more.

Get Prepped

a) While the chicken cooks, trim the courgette, then quarter lengthways. Cut into 1cm chunks.

b) Zest and halve the lemon (see ingredients for amount).

Bring on the Veg

a) When the chicken is cooked, remove from the heat and drizzle over the honey (see pantry for amount). Toss to coat the chicken, then transfer it to a bowl. Wipe out the pan.

b) Pop your (now empty) frying pan back on medium heat with a drizzle of oil.

c) Once hot, add the courgette to the pan. Season with salt and pepper, then fry until softened, 3-4 mins.

d) Add the chicken back into the pan and stir together with the veg, then cook for 2 mins more.

Combine and Stir

a) Fluff up the cooked couscous with a fork.

b) Add the couscous to the chicken and veg pan. Stir through with the lemon zest and squeeze in the juice of half the lemon until combined.

c) Taste and add salt and pepper if needed.


a) Spoon the spiced chicken and couscous into your bowls.

b) Top with a drizzle of yoghurt.

c) Serve with the remaining lemon cut into wedges for squeezing over.