Cal Smart Moroccan-Inspired Chicken Breasts

Name: Cal Smart Moroccan-Inspired Chicken Breasts with Jewelled Couscous and Fig Sauce
Total time: 30 min
Yield: 2
Cuisine: Moroccan
Ingredients: 2 unit(s) Chicken Breasts; ½ cup Couscous; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Red Onion; 56 g Baby Spinach; 28 g Almonds, sliced; 4 tbsp White Cooking Wine; 2 tbsp Fig Spread; 4 g Moroccan Spice Blend; 2 g Garlic Salt; 1 tbsp Oil*; ¼ tsp Salt*; 0.13 tsp Pepper*

with Jewelled Couscous and Fig Sauce

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Sweet and savoury is the name of the game with this succulent Moroccan-spiced chicken. It's topped with a delectable fig sauce and served alongside a bed of fluffy jewelled couscous.

Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount.

Ingredients: Chicken breast • Sweet bell pepper • Red onion • Moroccan couscous (durum wheat semolina) (wheat) • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Spinach • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Almonds • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:

Calorie Smart

•Protein Plus

Allergens:

Wheat

•Almonds

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

½ cup

Couscous

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Red Onion

56 g

Baby Spinach

28 g

Almonds, sliced

4 tbsp

White Cooking Wine

2 tbsp

Fig Spread

4 g

Moroccan Spice Blend

2 g

Garlic Salt

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories610 kcal

Fat19 g

Saturated Fat2.5 g

Carbohydrate56 g

Sugar12 g

Dietary Fiber7 g

Protein50 g

Cholesterol125 mg

Sodium930 mg

Potassium1200 mg

Calcium100 mg

Iron3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Non-Stick Pan

•Measuring Spoons

•Medium Pot

•Measuring Cups

•Small Bowl

Cooking Steps

Before starting, preheat oven to 425˚F.
Wash and dry all produce.
Roughly chop spinach.
Peel, then cut onion into 1/4-inch pieces.
Core, then cut pepper into 1/4-inch pieces.
Pat chicken dry with paper towels. Season with half the Moroccan Spice Blend (use all for 4 servings), salt and pepper.

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry 2-3 min per side, until golden.
Remove from heat, then transfer chicken to an unlined baking sheet.
Roast in the middle of the oven for 10-12 min, until cooked through.**
When done, transfer chicken to a plate to rest, 3-5 min.

Meanwhile, to a medium pot, add 2/3 cup (1 1/3 cups) water. Season with 1/2 tsp (1 tsp) garlic salt and bring to a boil over high.
Once boiling, stir in couscous. Remove the pot from heat.
Add spinach to the pot, then cover and set couscous aside for 5 min to rehydrate.
When couscous is tender, fluff with a fork.

Meanwhile, reheat the same pan (from step 2) over medium.
When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions.
Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
Transfer veggies to a plate, then cover to keep warm.
Carefully wipe the pan clean.

Reheat the same pan over medium.
When hot, add cooking wine, fig spread and 2 tbsp (4 tbsp) water. Season with salt and pepper. Bring to a simmer.
Cook for 2-3 min, until sauce reduces slightly.
Remove from heat.
Stir any chicken resting juices from the plate into sauce. Transfer sauce to a small bowl.

To the pot with couscous, add almonds, peppers and onions. Season with salt and pepper, then stir to combine.
Thinly slice chicken.
Divide jewelled couscous between plates. Top with chicken.
Spoon fig sauce over top.

If you've opted to get chicken breasts, pat dry with paper towels, then season in the same way the recipe instructs you to season pork.

Cook chicken in the same way the recipe instructs you to cook pork chops, then increase the roast time to 10-12 min.**