Zesty Garlic Chicken
with pearl couscous & roasted veggies
Zesty-garlic chicken is pan-seared until golden-brown and then oven-roasted to juicy perfection. We've got a flavourful bed of couscous and roasted veggies to go alongside it. Get ready for your new favourite weeknight meal!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Chicken Thighs
½ tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites)
113 g
Baby Tomatoes
200 g
Zucchini
56 g
Yellow Onion
½ tbsp
Italian Herb Spice Blend
¾ cup
Pearl Couscous
(Contains: Wheat)
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F and bring a large covered pot of salted water to a boil. Start the recipe when the water is boiling and the oven is ready. To the pot with the boiling water, add couscous. Cook, uncovered, stirring occasionally, for 8-10 min, until tender. Reserve 3 tbsp (6 tbsp) cooking water. Strain, then return to the pot, off heat. Add 1 tbsp (2 tbsp) butter, half the vegetable stock powder (use all for 4 portions) and reserved cooking water. Season with pepper, then stir to combine.
Meanwhile, halve tomatoes. Cut zucchini into 1/2-inch half-moons. Peel, then cut half the onion into 1/2-inch slices (use whole onion for 4 portions). To one side of a parchment-lined baking sheet, add zucchini, tomatoes, onions, half the Italian Herb Spice Blend (use all for 4 portions) and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Set aside.
In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium heat. While the pan heats, pat chicken dry with paper towels. Season with Zesty Garlic Spice Blend, salt and pepper. When the pan is hot, add chicken. Cook for 2-3 min per side, until golden-brown.
Transfer chicken to the other side of the baking sheet with veggies. Roast on the middle rack of the oven for 12-14 min, until veggies are tender and chicken is cooked through.
Slice chicken. Divide couscous between plates. Top with veggies, then chicken. Enjoy!
