This Crispy Panko Breaded Chicken and Mash is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Crispy Panko Breaded Chicken and Mash with Green Beans and Sweet Chilli Sauce

450 Potatoes

Green Beans

Chicken Breasts

Panko Breadcrumbs

Salt

Garlic Clove

64 Sweet Chilli Sauce

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer). Trim the green beans. Sandwich each chicken fillet between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it's 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Combine the panko breadcrumbs and garlic salt in another bowl and season with salt and pepper. Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Add the potatoes to the pan of boiling water and cook until you can easily slip a knife through, 15-20 mins. Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. Once hot, carefully lay the chicken into the pan, and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.

Pop the chicken onto a baking tray, then bake on the middle shelf of your own until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Discard the oil from the chicken pan. Peel and grate the garlic (or use a garlic press). Meanwhile, heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat. Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper. Cover with a lid to keep warm.

When everything is ready, serve the breaded chicken with the mash and green beans alongside. Spoon over as much sweet chilli sauce as you'd like. Enjoy!

Spännande recept med gnocchi som steks istället för att kokas! När gnocchin är stekt hamnar den i en supergod sås med bacon, spenat och zucchini. En läcker kombination som hela familjen kommer att sluka.

Krämig gnocchi med bacon och zucchini

200 Matlagningsgrädde

Spenat

Zucchini

Finriven ost

Köttbuljong

350 Gnocchi

140 Bacon, tärnad

Rödlök

Vitlöksklyfta

½ Vatten

Skiva rödlök tunt. Finhacka zucchini. Finhacka (eller pressa) vitlök. 

Hetta upp en generös skvätt olivolja* i en stor stekpanna på medelhög värme. Tillsätt gnocchi i ett lager och stek under omrörning i 5-6 min, eller tills gyllene. Krydda med salt* och peppar*, och överför till en tallrik. TIPS: 1) Tillsätt mer olivolja om gnocchi fastnar på pannan. 2) Gnocchi behöver inte kokas först.

Hetta upp en skvätt olivolja* i en samma stekpanna på medelhög värme. Stek bacon och rödlök i 3-4 min, eller tills bacon börjar bli krispig. Tillsätt zucchini och stek i 3-4 min. Tillsätt vitlök och stek i 1 min.

Rör i matlagningsgrädde, köttbuljong och vatten* (se ingredienslistan) i stekpannan. Sjud såsen i 2-3 min, eller tills den har tjocknat något.

Tillsätt gnocchi och spenat till såsen. Blanda tills spenaten sloknat. Krydda med peppar*.

Servera krämig bacon gnocchi i skålar och garnera med riven ost.

Full of flavour, texture and colour, this is how dinner should always be done! From the succulent seared beef to the bright green
beans and the kick of the chilli, every bite will have you wanting more.

Quick Japanese-Style Beef & Green Bean Stir-Fry with Rice & Coconut Sweet Chilli Mayo

olive oil

basmati rice

½ Long Chilli (Optional)

vinegar (white wine or rice wine)

Garlic

Celery

Carrot

Ginger Paste

soy sauce

tbs honey

beef strips

japanese-style dressing

coconut sweet chilli mayonnaise

• Boil the kettle. Half-fill a medium saucepan with the boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

• Meanwhile, thinly slice long chilli (if using).
• In a small bowl, combine the vinegar and a generous pinch of sugar and salt. Add chilli to pickling liquid. Add just enough water to cover chilli, then set aside.
• Finely chop garlic. Thinly slice celery. Thinly slice carrot into half moons. Trim and halve green beans.
• In a medium bowl, combine garlic, ginger paste, the soy sauce and honey. Add beef strips, tossing to coat. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, carrot and green beans, stirring, until tender, 4-5 minutes. Transfer veggies to a medium bowl. Add Japanese style dressing, tossing to coat.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, tossing, in batches (shake off any excess marinade as you go), until browned, 1-2 minutes.
TIP: Cooking the beef in batches over high heat helps it stay tender.

• Drain pickled chilli.
• Divide rice between bowls. Top with Japanese-style beef and veggies.
• Serve with a spoonful of pickled chilli and a dollop of coconut sweet chilli mayonnaise. Enjoy!
TIP: Some like it hot, but if you don’t just hold back on the chilli!

Deliciously easy to cook, it only takes 3 steps to put this Easy Pulled Pork Rogan Josh Curry on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!

Easy Pulled Pork Rogan Josh Curry with Peas, Quick Rice, Naan and Yoghurt Drizzle

Slow Cooked British Pork

Rogan Josh Curry Paste

sachet(s) Curry Powder Mix

carton(s) Tomato Passata

Chicken Stock Paste

unit(s) Plain Naans

unit(s) Steamed Basmati Rice

Peas

Greek Style Natural Yoghurt

Sugar

Water


Heat a large saucepan with a tight-fitting lid on medium-high heat. Add the pork along with the juices from the packet.
Stir in the rogan josh curry paste, curry powder mix, passata, chicken stock paste, sugar and water (see pantry for both). 
Bring to the boil. Cover with a lid. Lower the heat and simmer for 10-12 mins. IMPORTANT: Ensure the pork is piping hot throughout. 



A few mins before the pork is ready, halve the naans widthways.
Toast in your toaster until golden.
Meanwhile, cook the rice according to packet instructions.



Once the pork is ready, remove the lid. Gently break it apart into chunks with a spoon.
Stir in the peas. Simmer so it's piping hot, 2-3 mins.
Season with salt and pepper, then remove from the heat. Add a splash of water if needed. 
Serve your curry and rice with the naan on the side (butter it if you'd like). Drizzle with the yoghurt to finish. 

Enjoy!

Pasta night just got so easy, it’s ridiculous. Everything in this recipe (and we really mean everything) comes together in a single pan. And since the orzo is cooked risotto-style, with the minimal amount of water it needs to get al dente, you don’t even have to drain it. The only thing that’s not minimal is the flavor: with chicken sausage, warmed tomatoes, and Parmesan and mozzarella cheeses, taste-wise, it about as big and bold as you can get.

One-Pan Orzo Italiano with Chicken Sausage, Tomatoes, and Spinach

Spinach

Lemon

Grape Tomatoes

Italian Chicken Sausage

Parsley

Orzo Pasta

Italian Seasoning

unit Chicken Stock Concentrate

Mozzarella Cheese

Parmesan Cheese

Olive Oil

Pepper

Wash and dry all produce. Preheat broiler to high. Mince garlic. Finely chop spinach until you have 2 cups of very packed spinach. Cut lemon in half; cut one half into wedges. Cut tomatoes in half. Remove sausage from casings of 4 links (use the others as you like). Pick parsley leaves from stems and finely chop; discard stems.

Heat a large drizzle of olive oil in a large, tall-sided pan over medium-high heat (use an ovenproof pan if you have one). Add sausage, breaking up meat into pieces. Cook until just browned, about 3 minutes.

Add tomatoes and garlic to pan with sausage. Cook, stirring occasionally, until tomatoes start to wilt, 2-3 minutes. Add 1⅓ cup orzo (we sent more) and Italian seasoning. Cook, stirring, until orzo is coated in juices, 1 minute. Season with salt and pepper.

Add 4 cups water, stock concentrates, and a pinch of salt to same pan. Bring to a boil, then lower heat to medium. Let simmer, stirring occasionally, until orzo is almost al dente, 7-9 minutes. Stir in spinach and cook until wilted, about 3 minutes more. TIP: If mixture seems dry, add water ¼ cup at a time until loosened.

Stir mozzarella and a squeeze of lemon into pan. Season with salt, pepper, and more lemon (to taste). (TIP: If your pan is not ovenproof, transfer mixture to a baking dish at this point.) Sprinkle panko and Parmesan over top of orzotto. Broil until panko is golden brown, 1-3 minutes.

Divide orzotto between plates. Sprinkle parsley over top. Serve with lemon wedges on the side for squeezing over.

Crispy chicken + honey mustard is a match made in mealtime heaven. And because we’re all about making sure your mealtimes are heavenly, we took that classic combo and chef’d it up a bit (still making sure it’s on your table in 30). To start, chicken breasts are brushed with honey mustard dressing, then coated with a mixture of Monterey Jack and crushed fried onions. The chicken’s roasted to juicy perfection and served with creamy mashed sweet potatoes and roasted green beans. There’s more honey mustard on the side for dunking and drizzling—because you deserve it.

Onion Crunch Chicken with Mashed Sweet Potatoes, Roasted Green Beans & Honey Dijon Dressing

unit Sweet Potatoes

unit Crispy Fried Onions

Monterey Jack Cheese

Chicken Cutlets

Honey Dijon Dressing

Sour Cream

Butter

• Adjust rack to middle position (middle
and top positions for 4 servings) and
preheat oven to 425 degrees. Wash and
dry produce.
• Peel and dice sweet potatoes into
½-inch pieces.
• Using your hands, finely crush crispy
fried onions in their bag. (TIP: Once
crushed, crispy fried onions should
resemble breadcrumbs.) Transfer to a
small bowl; stir in Monterey Jack.
• Reserve 1 TBSP dressing (2 TBSP for
4 servings) in a second small bowl (you’ll
use it in step 3).

• Place sweet potatoes in a medium pot
with enough salted water to cover by
2 inches. Bring to a boil and cook until
tender, 15-20 minutes.
• Reserve ½ cup potato cooking liquid,
then drain and return sweet potatoes to
pot. Cover to keep warm.

• Meanwhile, pat chicken* dry with paper
towels and season all over with salt and
pepper. Place on one side of a baking
sheet. (For 4 servings, spread chicken out
across entire sheet.)
• Evenly spread tops of chicken with a thin
layer of reserved dressing. Mound coated
sides with onion crust, pressing to adhere
(no need to coat the undersides).

• Toss green beans on empty side of same
sheet with a drizzle of olive oil, salt, and
pepper. (For 4 servings, add green beans
to a second sheet; roast green beans on
top rack and chicken on middle rack.)
• Roast on middle rack until chicken is
cooked through and green beans are
browned and tender, 15-20 minutes.
TIP: Check chicken periodically—if the
crust browns too quickly, loosely cover
with foil. Additionally, if green beans
finish before chicken, remove from
sheet and continue roasting chicken.

• Meanwhile, mash sweet potatoes with
sour cream, 2 TBSP butter (4 TBSP for
4 servings), and a big pinch of salt until
smooth, adding splashes of reserved
potato cooking liquid as needed. Taste
and season with salt and pepper.

• Divide mashed sweet potatoes, green
beans, and chicken between plates. Serve
with remaining dressing on the side.
Chicken is fully cooked when internal temperature reaches 165º.

We get very few opportunities to have pie for dinner">https://www.hellofresh.com/eat/dinner-delivery-service'>dinner, which is why we jump at every chance to dig into a chicken pot pie. The only problem: Who has time to make a homemade crust on a weeknight? Enter: biscuit crust, a rich, flaky, time-saving dinner hack. We layer the dough over a creamy filling of chicken breast strips, fresh thyme, and sautéed garlic and veggies, then swipe with melted butter and sprinkle with more thyme. It’s baked until the filling is steamy and the crust is perfectly golden-brown for a comforting dinner that’s easy as—what else?—pie!

Homestyle Chicken & Biscuit Pot Pie with Carrots, Celery & Fresh Thyme

Carrots

unit Yellow Onion

Thyme

Flour

Cream Cheese

Chicken Breast Strips

Pillsbury™ Buttermilk Southern Homestyle Biscuits

Vegetable Oil

• Adjust rack to top position and
preheat oven to 425 degrees. Wash
and dry all produce.
• Trim, peel, and finely dice carrots. Finely
dice celery. Halve, peel, and dice half
the onion. Peel and mince garlic. Strip
half the thyme leaves from stems;
mince leaves.
• 4 SERVINGS: Dice whole onion. Mince
all the thyme leaves.

• Pat chicken* dry with paper towels.
• Heat a drizzle of oil in a medium,
preferably ovenproof, pan over
medium heat. Add chicken in a
single layer; season with a big pinch
of both salt and pepper. Cook,
stirring occasionally, until browned all
over, 3-5 minutes (it’ll finish cooking
in step 5).
• Transfer to a plate.
• 4 SERVINGS: Use a large, preferably
ovenproof, pan.

• Reserve ½ tsp minced thyme (you’ll use
it in step 5).
• Heat a drizzle of oil in pan used for
chicken over medium-high heat. Add
carrots, celery, and diced onion; season
with salt and pepper. Cook, stirring, until
veggies are softened, 5-7 minutes.
• Add garlic and remaining minced
thyme; cook until fragrant, 30 seconds.
• 4 SERVINGS: Reserve 1 tsp minced thyme.
• TIP: Lower heat if veggies begin to
brown too quickly.

• Add 2 TBSP butter to pan with
veggies. Once melted, stir in flour;
cook for 1 minute.
• Pour in 1¼ cups water, stock
concentrate, salt, and pepper. Bring
to a boil and cook until thickened,
3-5 minutes. Turn off heat.
• Stir in cream cheese until melted, then
stir in chicken. Season with salt and
pepper.
• 4 SERVINGS: Use 4 TBSP butter and
1¾ cups water.
• TIP: If filling is too thick, stir in another
splash of water. If your pan isn’t ovenproof,
transfer filling to an 8-by-8-inch baking
dish (13-by-9-inch baking dish for 4
servings) after stirring in chicken.

• Place 1 TBSP butter in a small
microwave-safe bowl; microwave until
melted, 30 seconds.
• Remove biscuits from package; peel
apart each biscuit at the center to
create two thinner ones.
• Evenly top filling with biscuits, then
brush with melted butter and sprinkle
with reserved minced thyme.
• Bake on top rack until biscuits are
golden brown and chicken is cooked
through, 12-15 minutes.

• Let pot pie cool at least 5 minutes
before serving. Spoon into shallow
bowls or plates and serve.

This week, we’re here to show you how to take Tex-Mex night to the next level. Enter: the tostada, featuring a flat tortilla baked until crisp with lots of surface area for piling on with your favorite toppings. Thankfully, there are plenty in this recipe, and not just warmly-spiced ground beef—there’s also Mexican cheeses, green pepper, tomato salsa, and a spicy crema.

Beef & Cheese Tostadas with Green Bell Pepper, Tomato Salsa & Hot Sauce Crema

Roma Tomato

Cilantro

unit Lime

unit Green Bell Pepper

Hot Sauce

Ground Beef

Southwest Spice Blend

Chili Powder

unit Beef Stock Concentrate

Flour Tortillas

Mexican Cheese Blend

• Adjust rack to top position (top and
middle positions for 4 servings) and
preheat oven to 450 degrees. Wash
and dry produce.
• Dice tomato. Roughly chop cilantro.
Halve and peel onion; thinly slice one
half. Finely chop remaining onion
until you have 2 TBSP. Quarter lime.
Halve, core, and thinly slice bell
pepper into strips.

• In a medium bowl, combine tomato,
cilantro, chopped onion, juice from
half the lime, and a pinch of salt
and pepper.
• In a small bowl, combine sour cream
with as much hot sauce as you like. Stir
in water 1 tsp at a time until mixture
reaches a drizzling consistency. Season
with salt.

• Heat a drizzle of olive oil in a large
pan over medium-high heat. Add
beef*, Southwest Spice, chili powder,
and a few big pinches of salt. Cook,
breaking up meat into pieces, until
browned, 4-5 minutes (it’ll finish
cooking in the next step).

• Once beef is browned, add bell
pepper, sliced onion, and a pinch of
salt to pan. Cook, stirring, until veggies
are tender and beef is cooked through,
5-7 minutes.
• Add stock concentrate and ¼ cup
water (½ cup water for 4 servings).
Simmer until thickened, 1-2 minutes.
Season with salt; remove pan from
heat and set aside.

• Drizzle tortillas with 1 TBSP olive oil
(2 TBSP for 4 servings); brush or rub
to coat all over. Arrange on a baking
sheet in a single layer (divide between
2 sheets for 4). Gently prick each
tortilla in a few places with a fork.
• Bake on top rack, flipping halfway
through, until lightly golden,
4-5 minutes per side. (For 4, bake
on top and middle racks; flip
tortillas and swap rack positions
halfway through baking.) TIP: Watch
carefully—tortillas brown fast!

• Divide tortillas between plates; evenly
sprinkle with Mexican cheese. Top
with beef mixture, salsa, and crema.
Serve with remaining lime wedges
on the side.

Love chicken alfredo? Then you’ll adore this dreamy dish. It’s a sophisticated riff on the classic with tons more flavor infused into every bite. There’s Italian-spiced chicken, tender zucchini, and al dente spaghetti all coated in a creamy, cheesy, lemon-spiked sauce. It’s hearty, yet light, and guaranteed to put a smile on any pasta-lover’s face.

Italian Chicken over Lemony Spaghetti with Zucchini & Chili Flakes

unit Zucchini

Spaghetti

Chili Flakes

Cooking Oil

• Bring a large pot of salted water to a
boil. Wash and dry produce.
• Trim and quarter zucchini lengthwise;
cut crosswise into ½-inch-thick pieces.
Peel and mince garlic. Zest and
quarter lemon.

• Once water is boiling, add spaghetti
to pot. Cook, stirring occasionally, until
al dente, 9-11 minutes.
• Reserve 1 cup pasta cooking water,
then drain. (Keep empty pot handy
for step 5.)

• While pasta cooks, heat a drizzle of
olive oil in a large, preferably nonstick,
pan over medium-high heat. Add
zucchini; cook, stirring occasionally,
until browned and softened,
4-6 minutes. Season with salt
and pepper.
• Turn off heat; transfer to a plate. Wipe
out pan.

• Meanwhile, pat chicken* dry with
paper towels and season all over with
Italian Seasoning, salt, and pepper.
• Once zucchini is done, heat a large
drizzle of oil in same pan over
medium-high heat. Add chicken
and cook until browned and cooked
through, 3-5 minutes per side.
• Turn off heat; transfer to a cutting
board to rest.
• Once cool enough to handle, slice
chicken crosswise.

• Heat a drizzle of olive oil in pot used
for spaghetti over medium-high heat.
Add garlic, half the lemon zest, and
a pinch of chili flakes. Cook, stirring,
until fragrant, 20-30 seconds.
• Stir in ½ cup reserved pasta cooking
water (¾ cup for 4 servings), stock
concentrate, and juice from two
lemon wedges (four wedges for 4).
Simmer until thickened, 1-2 minutes.
Turn off heat.

• Add drained spaghetti, zucchini, sour
cream, and 1 TBSP butter (2 TBSP
for 4 servings) to pot with sauce; toss
to coat.
• Add half the Parmesan and season
with salt and pepper. TIP: If needed,
stir in more reserved pasta cooking
water a splash at a time until spaghetti
is coated in a creamy sauce.
• Divide pasta between bowls. Top with
chicken, remaining Parmesan,
remaining lemon zest, and a pinch of
chili flakes if desired. Serve with any
remaining lemon wedges on the side.

On n’a rien trouvé de mieux pour se réchauffer en hiver que de miser sur un bon velouté de légumes ! Voici donc une recette imaginée pour changer de la traditionnelle soupe de poireaux, pommes de terre et carottes : un velouté de chou-fleur avec de délicieux toppings croquants à souhait ! Le fromage utilisé dans ce plat contient de la présure animale.

Velouté de chou-fleur & parmesan AOP avec des croûtons & des amandes effilées

pièce(s) Gousse d'ail

pièce(s) Oignon

g Pommes de terre

Chou-fleur

pièce(s) Parmigiano Reggiano AOP

g Amandes effilées

pièce(s) Petit pain au pavot

sachet(s) Ciboulette

g Crème épaisse

pincée(s) Noix de muscade

cs Beurre

½ pièce(s) Cube de bouillon de légumes

selon le goût Poivre et sel

Veillez à bien respecter les quantités indiquées à gauche pour préparer votre recette !Ciselez l’ail. Coupez l’oignon en demi-lunes.Épluchez les pommes de terre et coupez-les en morceaux de taille égale.Coupez les bouquets du chou-fleur en fleurettes et les tiges en morceaux. Réservez une petite quantité de fleurettes pour l’étape 3.Réalisez des copeaux de parmesan avec un éplucheur ou un couteau.CONSEIL: Vous pouvez également conserver une fleurette afin de la râper crue sur votre velouté au moment de servir.

Faites fondre une noix de beurre dans une grande casserole. Faites-y revenir l'oignon, le chou-fleur (fleurettes et tiges) et les pommes de terre 3-4 min.Couvrez les légumes d'eau à hauteur (voir CONSEIL). Émiettez le cube de bouillon au-dessus.Ajoutez l'ail et la moitié des amandes effilées. Salez, puis couvrez et laissez mijoter 15-20 min.CONSEIL: Si vous avez du lait, remplacez l’eau avec ce dernier (en totalité ou en moitié) : votre velouté sera ainsi complètement blanc.

Faites fondre une noix de beurre dans une poêle à feu moyen-doux.Quand il mousse, ajoutez les fleurettes de chou-fleur mises de côté et faites-les cuire 3-4 min, ou jusqu'à ce qu'elles soient uniformément dorées. Remuez régulièrement.

Coupez les pains en dés. Ajoutez-les à la poêle avec le chou-fleur et faites cuire le tout 7-8 min, ou jusqu'à ce qu'ils soient dorés. Pendant ce temps, ciselez la ciboulette. 

Une fois les légumes cuits, ajoutez-y la crème, râpez un peu de noix de muscade (selon votre goût) et mixez avec un mixeur plongeant jusqu'à obtenir une consistance onctueuse. Ajoutez un peu d'eau si vous préférez une consistance un peu plus liquide.Goûtez et ajustez l'assaisonnement en sel et en poivre (selon votre goût).CONSEIL: Il est important de goûter vos préparations afin d’ajuster l’assaisonnement.

Servez le velouté dans des assiettes à soupe ou dans des bols.Ajoutez les fleurettes de chou-fleur poêlées et les croûtons. Saupoudrez de copeaux de parmesan, des amandes effilées restantes ainsi que de la ciboulette ciselée.

We like to think of chicken as the ultimate blank canvas that can be painted with allllll the flavors. Tonight’s palette: A saucy coating that includes glossy cherry jam and balsamic pan sauce—because why choose one of these ingredients when you can have both? Also on the mood board: a side of almond-studded couscous and roasted carrots. Paint it all together and you have yourself a dinner to Remem-brandt. (See what we did there?)

Cherry Balsamic Chicken with Almond Couscous & Roasted Carrots

unit Scallions

Sliced Almonds

Israeli Couscous

Balsamic Vinegar

unit Cherry Jam

• Adjust rack to middle position and
preheat oven to 425 degrees. Wash
and dry produce.
• Peel and mince garlic. Trim, peel, and
cut carrots on a diagonal into
½-inch-thick pieces. Trim and thinly
slice scallions, separating whites
from greens.

• Melt 1 TBSP butter in a small pot over
medium-high heat. Add almonds;
cook, stirring, until lightly browned,
1-2 minutes.
• Add garlic, couscous, and a pinch of
salt; cook, stirring, 30 seconds.
• Stir in ¾ cup water (1½ cups for
4 servings) and cover. Bring to a
boil, then cover and reduce heat to
low. Cook until couscous is tender,
6-8 minutes. Drain any excess water
from pot if necessary.
• Keep covered off heat until ready
to serve.

• While couscous cooks, toss carrots on
a baking sheet with a drizzle of oil,
salt, and pepper.
• Roast on middle rack until browned
and tender, 20-25 minutes.

• Meanwhile, pat chicken* dry with
paper towels; season generously all
over with salt and pepper.
• Heat a drizzle of oil in a large pan over
medium-high heat. Add chicken
and cook until browned and cooked
through, 5-7 minutes per side.
• Turn off heat; transfer to a cutting
board to rest.

• Heat a drizzle of oil in same pan over
medium-high heat. Add scallion
whites; cook, stirring, 1 minute.
• Pour in vinegar, stock concentrate,
jam, and ¼ cup water (1⁄3 cup for
4 servings); whisk to combine. Bring
to a simmer and cook until thickened,
3-4 minutes.
• Turn off heat; stir in 1 TBSP butter
(2 TBSP for 4) until melted. Season
with salt and pepper.

• Fluff couscous with a fork; season
with salt and pepper. TIP: For an
extra-rich experience, stir in 1 TBSP
butter (2 TBSP for 4 servings).
• Thinly slice chicken crosswise.
• Divide couscous, chicken, and carrots
between plates. Top chicken with
sauce. Garnish with scallion greens
and serve.

Tender barramundi is the perfect protein to complement tonight's risoni. Packed with some tasty veggies and Mediterranean flavours, let us transport you to memories of salty air, sunny shores and delicious food with this fish dish!
This recipe is under 650kcal per serving.

Greek-Style Barramundi & Veggie Risoni with Double Fetta Crumble

broccoli

zucchini

risoni

salt

barramundi

½ sachet mediterranean seasoning

baby spinach leaves

mustard cider dressing

Fetta Cubes

• Preheat oven to 240°C/220°C fan-forced.
• Chop broccoli (including stalk!) into small florets.
• Slice zucchini into half-moons.
• Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper.
• Toss to coat and roast until tender, 20-25 minutes.

• When veggies have 10 minutes remaining, half-fill a large saucepan with water, then bring to the boil over high heat.
• Cook risoni in boiling water until ‘al dente’, 7-8 minutes.
• Drain risoni, then return to saucepan. Add the salt and a drizzle of olive oil, stirring to coat.

• Meanwhile, pat barramundi dry with a paper towel.
TIP: Patting the skin dry helps it crisp up in the pan!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
• In the last minute of cook time, sprinkle a pinch of Mediterranean seasoning (see ingredients) over the barramundi, turning to coat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• To pan with risoni, add roasted veggies, baby spinach leaves and mustard cider dressing.
• Toss to combine and season to taste.

• Divide veggie risoni between bowls.
• Top with Greek-style barramundi.
• Crumble over fetta cubes to serve. Enjoy!

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