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Pan-seared Chicken Breast and Ratatouille

Pan-seared Chicken Breast and Ratatouille

with fluffy couscous
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
526 kcal
Protein
: 
50.8g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Celery
  • Soya
  • May contain traces of allergens
  • Milk
  • Mustard
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten

A recipe conveniently customised just to your liking.

Serving amount

1 unit(s)

Aubergine

1 unit(s)

Bell Pepper

100 grams

Couscous

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

1 pack(s)

Chopped Tomato with Onion & Garlic

5 grams

Parsley

15 grams

Mediterranean Spice Mix

(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)

15 grams

Pomegranate Molasses

1 sachet(s)

Hello Muscat

(Contains: Celery)

320 grams

Irish Chicken Breast

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

to taste

Butter

Energy (kJ)2202 kJ
Energy (kcal)526 kcal
Fat6.7 g
of which saturates1.7 g
Carbohydrate69.8 g
of which sugars23.8 g
Dietary Fiber11.1 g
Protein50.8 g
Salt7.9 g
Potassium449.7 mg
Calcium23.5 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 your delivered box.
•Pot with Lid

Cooking Steps

Make the Couscous
1
  • Add the couscous to a medium bowl along with the muscat. 
  • Pour 200ml boiling water (500ml for 4P) into the bowl.
  • Cover with a plate or cling film and leave aside for 10 mins (or until ready to serve).
Get Prepped
2
  • Trim the aubergine then cut into 2cm cubes.
  • Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
  • Roughly chop the parsley (stalks and all).
Char the Veg
3
  • Place a large pot over medium-high heat with a good glug of oil.
  • When the oil is hot, fry the aubergine, bell pepper and Mediterranean mix (reserve a pinch to use on the chicken) until charred, 6-8 mins.
  • Season with salt and pepper.

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

Simmer the Stew
4
  • Add the chopped tomatoes to the pot and cover and simmer, 8-10 mins.
  • Add a splash of water to loosen the sauce if necessary.
  • Season to taste with salt, pepper and sugar. Stir through a knob of butter in the end.
Fry the Chicken
5
  • Place hand on top of the chicken and slice through horizontally to make thin steaks.
  • Place a large pan over medium-high heat with a drizzle of oil.
  • When hot, add the chicken and season with remaining Med mix, salt and pepper.
  • Cook through, 3-6 mins each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Finish and Serve
6
  • Fluff up the couscous with a fork and divide between bowls. 
  • Top with the pan-fried chicken.
  • Drizzle the pomegranate molasses over the chicken. 
  • Serve the ratatouille alongside.
  • Garnish with the remaining parsley.
Meal right image

Explore Similar Recipes

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