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Chicken and Veg

Chicken and Veg

with couscous
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
476 kcal
Protein
: 
41.9g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Celery
  • Sulphites
  • Soya
  • May contain traces of allergens
Serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Aubergine

100 grams

Couscous

(Contains: Wheat, Cereals containing gluten May be present: Soya)

20 grams

Basil

1 pack(s)

Chopped Tomato with Onion & Garlic

1 sachet(s)

Vegetable Stock

(Contains: Celery)

2 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

260 grams

Diced Irish Chicken Breast

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

Energy (kJ)1991 kJ
Energy (kcal)476 kcal
Fat4 g
of which saturates1 g
Carbohydrate68.2 g
of which sugars16.6 g
Dietary Fiber5 g
Protein41.9 g
Salt5.4 g
Potassium236.3 mg
Calcium11.3 mg
Iron0.6 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Pan with Lid
•Pot
•Lid

Cooking steps

Make the Couscous
1
  • Add 200ml water (500ml for 4p) and stock to a pot and bring to the boil. 
  • When boiling, remove from the heat, stir in the couscous and pop a lid on the pot.
  • Leave to the side for 8-10 mins or until ready to serve.

TIP: If you're in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Trim the aubergine, then cut into roughly 2cm pieces.
  • Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
  • Roughly tear the basil leaves.
Fry the Chicken
3

Place a large pan over medium-high heat with a drizzle of oil.
Once the oil is hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. 

Remove from the pan and set aside.

Char the Veg
4
  • Return the pan to high heat with a glug of oil.
  • When the oil is hot, fry the aubergine and pepper for 7-9 mins.
  • Season with salt and pepper.

TIP: By stirring only every so often you'll allow the veg to char nicely.

Simmer the Ratatouille
5
  • Reduce the heat of the pan to medium-high.
  • Add the chopped tomato and half the torn basil. 
  • Cover and simmer for 5-7 mins.
  • Add the chicken and a splash of water to loosen the sauce if necessary.
  • Season to taste with salt, pepper and sugar.
Serve and Enjoy
6
  • Serve the chicken and veg on a bed of fluffy couscous.
  • Drizzle over a little balsamic glaze.
  • Finish with a sprinkling of torn basil and a pinch of black pepper.
Meal right image

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