Recipe

Glazed Chicken with Roast Vegetable Couscous

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Glazed Chicken with Roast Vegetable Couscous

Apple glazed, pan-fried chicken breast with wintery roast sweet potato, carrots, corn and peas with nutty couscous and cream cheese.




Ingredients to serve 2

  • 2 x Chicken Breasts
  • 75ml x DD Apple Cider Glaze
  • 125g x Couscous
  • 15g x Garlic - crushed
  • ½ tin x Corn Kernels - drained and rinsed
  • 1 x Carrots - diced
  • 100g x Peas
  • 100g x Sweet Potato Chunks - cut each piece in half
  • 20g x Pecan Nuts
  • 60ml x Cream Cheese
  • 1½ cup x Boiling Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breasts
  • 150ml x DD Apple Cider Glaze
  • 250g x Couscous
  • 30g x Garlic - crushed
  • 1 tin x Corn Kernels - drained and rinsed
  • 2 x Carrots - diced
  • 200g x Peas
  • 200g x Sweet Potato Chunks - cut each piece in half
  • 40g x Pecan Nuts
  • 120ml x Cream Cheese
  • 3 cups x Boiling Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Place your couscous in a medium mixing bowl along with your boiling water, a drizzle of olive oil, salt and pepper. Cover with cling film and allow to stand for 7-8 minutes until cooked and tender. Taste and season once done, and if necessary, add more seasoning.

Washing Instruction

Wash your hands and carrots well.

Gino's Tip

Once your glaze becomes sticky, start to toss or roll your chicken breasts in the sauce to coat them thoroughly.

Step 1 - Roast Vegetable Couscous

Toss your drained corn, diced carrots, crushed garlic and halved sweet potato chunks in a large mixing bowl along with a drizzle of olive oil, salt and pepper. Scatter onto an oven tray, cover with foil and pop into the oven for 12-15 minutes. While your vegetables are roasting, heat a large frying pan over med-high heat, add a drizzle of olive oil and fry your peas with a few dashes of water until tender, about 2-3 minutes. Remove your foil, add your pecan nut pieces and continue roasting for 6-8 minutes until your vegetables are tender and your nuts have slightly toasted. Once done, mix your roast vegetables and peas with your cooked couscous and reserve to serve.

Step 2 - Glazed Apple Chicken - See Gino's Tip

Season your chicken breast with salt and pepper. Heat a large frying pan over med-high heat, add a drizzle of olive oil and once your pan is hot but not smoking fry your chicken breast for 2-3 minutes on each side until almost cooked through. Now add your DailyDish Apple Cider Glaze with a dash of water and continue cooking on a lower heat until sticky and cooked through.

To Serve

Divide your roast vegetable couscous amongst your servings, top with your glazed chicken and dollops of cream cheese.