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La Vera chicken

with lemon dressed Israeli couscous, capsicum, spinach and broccoli

Ready in around 25 mins

RECIPE FACT:
La Vera is situated in western Spain. This area is known for its production of paprika.
Nutritional Info:
  • Energy: 3718kj (888Kcal)
  • Protein: 54g
  • Carbohydrate: 72g
  • Fat: 39g
  • Contains: Sulphites, Gluten, Milk
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO PREPARE AND COOK THE VEGETABLES AND COUSCOUS

    Cut the broccoli into florets and then chop the florets and stalk into fine pieces. Cut the capsicum in half and remove all the seeds then cut into 1cm cubes. Bring a large pot of salted water to the boil over a high heat with ½ tsp of salt. Once boiling add the Israeli couscous and reduce to a simmer and cook for 14 mins. Add the broccoli and cook for another 2 mins. Remove from heat and drain using a sieve (in two lots if necessary). Place in a salad bowl and mix through the baby spinach. Add the lemon dressing and the diced capsicum. Season with salt and pepper and combine with a spoon. Set aside until serving.

  • 2. TO COOK THE CHICKEN:

    Remove the diced free-range chicken breasts from their packaging and pat dry with a paper towel. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot add the chicken and cook for 3-4 mins then pour over the La Vera sauce and cook for another 3-4 mins.

  • TO SERVE:

    Spoon Israeli couscous and vegetables onto plates. Top with chicken pieces, the La Vera sauce and crumble over feta.

Ingredients In your box:
  • 1 pack of diced free-range chicken breast
  • 1 pot of La Vera sauce
  • 1 pot of lemon dressing
  • 1 red capsicum
  • 1 pack of Israeli couscous
  • 1 bag of baby spinach
  • 2 broccoli
  • 1 pot of feta

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