Moroccan-Style Chicken Bowls

Name: Moroccan-Style Chicken Bowls with Fig Sauce and Couscous Salad
Total time: 15 min
Yield: 2
Cuisine: Moroccan
Ingredients: 310 g Chicken Breast Tenders; ½ cup Couscous; 1 tbsp Chicken Stock Powder; 56 g Carrot, julienned; 28 g Baby Spinach; 28 g Dried Cranberries; 2 tbsp Fig Spread; 1 tbsp Moroccan Spice Blend; 0.06 tsp Pepper*; 1 tbsp Unsalted Butter*; 1 tbsp Oil*; 0.19 tsp Salt*

with Fig Sauce and Couscous Salad

Get Up To 23 Free Meals + a Free Breakfast Item Forever

Don't have a lot of time to cook? No fig deal, you got this! In just 15 minutes you can have Moroccan-spiced chicken tenders with a sweet and savoury fig sauce and a delicious couscous salad on the table for everyone to enjoy.

Tags:

Quick

•New

Allergens:

Wheat

•Soy

•Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes

Cooking Time2 minutes

DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

½ cup

Couscous

(Contains Wheat)

1 tbsp

Chicken Stock Powder

(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)

56 g

Carrot, julienned

28 g

Baby Spinach

28 g

Dried Cranberries

2 tbsp

Fig Spread

(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)

1 tbsp

Moroccan Spice Blend

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

Not included in your delivery

0.06 tsp

Pepper*

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.19 tsp

Salt*

Nutrition Values

Calories590 kcal

Fat19 g

Saturated Fat6 g

Carbohydrate63 g

Sugar17 g

Dietary Fiber4 g

Protein46 g

Cholesterol140 mg

Sodium1100 mg

Trans Fat0.3 g

Potassium900 mg

Calcium50 mg

Iron2.3 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.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

Instructions

PDF

Add half the stock powder, 1/8 tsp (1/4 tsp) salt, 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
Meanwhile, roughly chop spinach.
Once stock mixture is boiling, remove from heat, then add couscous. Stir to combine.
Add carrots and dried cranberries on top of couscous, then cover and let stand for 5 min.
When couscous is tender, fluff with a fork, then stir to combine.

Heat a large non-stick pan over medium-high heat.
While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and Moroccan Spice Blend.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken tenders.
Sear until tenders are golden-brown and cooked through, 3-4 min per side.**

Add fig spread, 2 tbsp (4 tbsp) water and remaining stock powder to the pan with chicken.
Cook, stirring occasionally, until fig spread melts and sauce thickens slightly, 1 min.

Stir spinach into couscous.
Divide couscous and chicken between plates.
Spoon any remaining sauce in the pan over chicken.