with Spiced Couscous, Zucchini and Peppers
Ingredients: Chicken breast • Zucchini • Sweet bell pepper • Moroccan couscous (durum wheat semolina) (wheat) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Almonds • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Mint.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Apricot Spread
2 tbsp
Balsamic Vinegar
1 tbsp
Dijon Mustard
0.5 tbsp
Couscous
0.5 cup
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Moroccan Spice Blend
8 g
Almonds, sliced
28 g
Mint
7 g
Yogurt Sauce
3 tbsp
Butter
2 tbsp
Salt
0.33 tsp
Pepper
0.15 tsp
Oil
2 tbsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F). Wash and dry all produce.
- To a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt, half the Moroccan Spice Blend and bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set aside for 5 min to rehydrate.
- Quarter zucchini lengthwise.
- Quarter pepper, then core.
- Pick mint leaves from stems, then finely chop.
- To a small bowl, add yogurt sauce and half the mint. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium. When hot, add almonds to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- To another small bowl, add apricot spread, Dijon and balsamic vinegar. Season with salt and pepper, then stir to combine.
- Pat chicken dry with paper towels. Season with salt and pepper.
- To a large bowl, add zucchini, peppers and 1 tbsp (2 tbsp) oil. Season with remaining Moroccan Spice Blend, salt and pepper, then toss to coat.
- Add chicken to the grill. Reduce heat to medium, close lid and grill for 6-8 min per side until chicken is cooked through.**
- Using a silicone brush, brush half the apricot glaze over chicken. Continue cooking for 2 min, flipping once.
- Meanwhile, to the other side of the grill, add veggies. Close lid and grill for 3-5 min, flipping once, until tender.
- Transfer chicken and veggies to a plate.
- To the couscous, add 2 tbsp (4 tbsp) butter, remaining mint and half the almonds. Fluff couscous with a fork. Season with salt and pepper.
- Slice chicken and spoon remaining apricot glaze over top.
- Cut veggies into 1-inch pieces.
- Divide couscous, veggies and chicken between plates.
- Drizzle yogurt-mint sauce over chicken and sprinkle with remaining almonds.
810
kcal
Calories
42
g
Fat
12
g
Saturated Fat
59
g
Carbohydrate
18
g
Sugar
7
g
Dietary Fiber
52
g
Protein
160
mg
Cholesterol
880
mg
Sodium
0.5
g
Trans Fat
1300
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
with Spiced Couscous, Zucchini and Peppers
