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.

Tags:
Under 650 calories
Quick
Spicy
Allergens:
Cereals containing gluten
Milk

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 time25 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Garlic Clove

10 grams

Chicken Stock Paste

120 grams

Couscous

(Contains Cereals containing gluten May contain Soya)

1 unit(s)

Courgette

(May contain Celery)

1 unit(s)

Carrot

1 unit(s)

Lemon

1 pack(s)

Diced Chicken Breast

1 sachet(s)

Roasted Spice and Herb Blend

50 grams

Zhoug Style Paste

75 grams

Low Fat Natural Yoghurt

(Contains Milk)

Not included in your delivery

200 milliliter(s)

Water for the Couscous

1 tsp

Sugar

1 tbsp

Honey

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Nutritional information

Energy (kJ)2534 kJ
Energy (kcal)606 kcal
Fat16.8 g
of which saturates3.1 g
Carbohydrate68.6 g
of which sugars20.6 g
Protein45 g
Salt2.07 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Lid
Large Saucepan
Bowl
Zester
Grater
Pan

Instructions

Cook the Couscous
1

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 large saucepan and bring to the boil.

c) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

Pickle the Carrot
2

a) Meanwhile, trim the courgette, then quarter lengthways. Cut into 1cm chunks. Trim the carrot, then coarsely grate (no need to peel).

b) Zest and halve the lemon.

c) In a medium bowl, add the carrot, juice from half the lemon and sugar (see pantry for amount). Season with salt and pepper, toss to combine, then set aside.

Fry the Chicken
3

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

b) Once hot, add the diced chicken and courgette, 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.

 

Honey Honey
4

a) Lower the heat to medium, add the remaining garlic to the pan and fry for 1 min more. 

b) Remove the pan from the heat and drizzle over the honey (see pantry for amount). Toss to coat.

Finishing Touches
5

a) Fluff up the couscous with a fork.

b) Stir through the zhoug, pickled carrot and a pinch of lemon zest.

Serve
6

a) Spoon the couscous into your bowls

b) Top with the spiced chicken. Drizzle over the yoghurt.

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

Enjoy!