Chicken and Tahini Bowl
with lemony couscous and cooling cucumber
This warm and wholesome salad features nourishing grains, fresh herbs and perfectly cooked chicken breast. A simple recipe with lots of flavour perfect for your next weeknight meal.
Tags:
Optional Spice
•Quick
•Protein Rich
Allergens:
Milk
•Wheat
•Cereals containing gluten
•Soya
•Sesame
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
5 grams
Parsley
1 unit(s)
Lemon
75 grams
Yoghurt
1 unit(s)
Cucumber
1 unit(s)
Carrot
Soy Sauce
1 unit(s)
Garlic
260 grams
Diced Irish Chicken Breast
2 sachet(s)
Tahini
2 unit(s)
Tomato
150 grams
Couscous
1 sachet(s)
Vegetable Stock
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Pepper
to taste
Salt
¼ tsp
Salt
Nutrition Values
Energy (kJ)2877 kJ
Energy (kcal)688 kcal
Fat19.7 g
of which saturates3.9 g
Carbohydrate78.3 g
of which sugars14.6 g
Dietary Fiber4.3 g
Protein51.9 g
Salt7.5 g
Potassium360.8 mg
Calcium30.7 mg
Iron1.1 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.
Utensils
•Zester
•Grater
Cooking Steps
1
- Peel and grate the garlic (or use a garlic press)
- Place the chicken in a bowl with the garlic. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Add the soy sauce, toss to coat, then leave aside to marinate.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
2
- Trim the cucumber, quarter lengthways then chop widthways into small pieces.
- Trim the carrot then coarsely grate (no need to peel).
- Chop the tomatoes into 2cm chunks.
- Finely chop the parsley (stalks and all).
- Zest and quarter the lemon.
- Add the cucumber, carrot, tomato, parsley and lemon zest to a bowl. Season to taste with salt and pepper.
3
Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
Once cooked, stir through the carrot and tomatoes. Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
4
- Meanwhile, mix the tahini with the yoghurt, chilli flakes, squeeze of lemon juice to taste and a drizzle of oil.
- Stir to combine and season to taste with salt and pepper.
TIP: Use a blender if you'd like a smoother consistency.
5
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
6
- When everything's ready, fluff up the couscous with a fork and divide between bowls.
- Top with the chopped salad and diced chicken.
- Finish with the tahini-yoghurt drizzle.
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