Chicken Bowl with Eggplant & Labneh
over giant couscous with tomato & carrot4.0(530)
Calories
:
692 kcalProtein
:
33.5g proteinDifficulty
:
MediumCalorie Smart
Extra Veggies
Allergens:
- Tarwe
- Ei
- Melk (inclusief lactose)
- Ei
- Mosterd
- Soja
- Lupine
- May contain traces of allergens
With labneh, a fresh cheese made from strained yogurt, you'll add a fresh twist to this already flavourful dish!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Giant couscous
(Contains: Ei, Mosterd, Soja, Lupine, May contain traces of allergens, Tarwe)
40 g
Labneh
(Contains: Ei, Melk (inclusief lactose))
½ piece
Red onion
1 piece
Tomato
½ piece
Eggplant
½ piece
Garlic
1 piece
Carrot
100 g
Chicken thigh strips with Mediterranean herbs
½ sachet(s)
Greek-style spice mix
Not included in your delivery
¾ tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2895 kJ
Calories692 kcal
Fat27.2 g
Saturated Fat5.3 g
Carbohydrate73.9 g
Sugar18.6 g
Dietary Fiber13.2 g
Protein33.5 g
Salt1.9 g
Potassium258 mg
Calcium55.5 mg
Iron0.4 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
•Large Bowl
•Baking Sheet with Baking Paper
•Pan with Lid
•Tall-Sided Pan
•Sautépan or large frying pan
Cooking Steps
1
- Preheat the oven to 220°C.
- Wash or peel the carrot, then cut both this and the eggplant into thin crescents.
- In a large bowl, combine the eggplant and carrot with half of the Greek-style spices and a light drizzle of olive oil.
- Transfer to a parchment-lined baking sheet and roast in the oven for 15 - 18 minutes.
2
- Transfer the giant couscous to a pot or saucepan and submerge with water, then crumble in the stock cube (see pantry for amount).
- Boil for 12 - 14 minutes, covered, then drain if necessary.
- Fluff through the couscous with a fork, then season to taste with salt and pepper before setting aside.
3
- Crush or mince the garlic.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the garlic for 2 minutes, then add the chicken and fry for 5 - 7 minutes or until done.
- Meanwhile, dice the tomato. Slice the onion into half rings.
4
- Heat a light drizzle of olive oil in a large deep frying pan over medium-high heat. Fry the onion and tomato for 3 minutes.
- Add a splash of water and the rest of the Greek-style spices, then fry for 1 more minute or until soft. Season to taste with salt and pepper.
- Serve the giant couscous on deep plates and top with the vegetables, the chicken and the labneh.
