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
•Calorie Smart
Allergens:
Milk
•Wheat
•Soya
•Sesame
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
5 grams
Parsley
1 unit(s)
Lemon
1 sachet(s)
Dried Chilli Flakes
75 grams
Yoghurt
(Contains Milk)
1 unit(s)
Cucumber
1 unit(s)
Carrot
100 grams
Couscous
(Contains Wheat May be present Soya)
125 grams
Cherry Tomatoes
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 unit(s)
Garlic
260 grams
Diced Irish Chicken Breast
2 sachet(s)
Tahini
(Contains Sesame)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Pepper
to taste
Salt
¼ tsp
Salt
Nutrition Values
Energy (kJ)2505 kJ
Energy (kcal)599 kcal
Fat20.5 g
of which saturates4.2 g
Carbohydrate60.2 g
of which sugars11.8 g
Dietary Fiber1.3 g
Protein61.6 g
Cholesterol0 mg
Salt2.83 g
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
Instructions
1
- Place the chicken in a bowl. 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.
- Add the cucumber to a bowl along with the tahini and yoghurt. Season to taste with salt and pepper.
- Peel and grate the garlic (or use a garlic press). Trim the carrot then coarsely grate (no need to peel).
- Halve the cherry tomatoes.
- Finely chop the parsley (stalks and all).
3
- Zest and quarter the lemon.
- Add the couscous, lemon zest and ¼ tsp salt (double for 4p) to a medium bowl.
- Pour in 200ml boiling water (500ml for 4p).
- Give it a stir, cover with a plate or cling film and leave aside for 10 mins (or until ready to serve).
- Once ready, stir the grated carrot through the couscous. Season to taste with salt and pepper.
4
- Meanwhile, mix a drizzle of oil with the juice of half the lemon wedges in a large bowl.
- Add the chilli flakes (use less if you don't like spice), garlic and chopped parsley.
- 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 tomatoes and cooling cucumber.
- Finish with the diced chicken and a drizzle of the chimichurri sauce.
- Serve with remaining lemon wedges on the side for squeezing over.
