Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Fry onions
Start by preparing the tomato sauce. Crush garlic and chop onion. Heat oil in a pot over medium-high heat and fry for 3 minutes.
2 Add and simmer
Add chopped tomatoes, oregano, salt and pepper. Bring to a gentle simmer and cook for 10 minutes.
3 Cook greens
Cut broccoli to florets. Bring a pot of lightly salted water to a boil and cook broccoli for 5 minutes. Then add the peas and continue cooking for 1 minute. Drain and keep warm.
4 Prepare couscous
Place the couscous to a shallow dish and top with boiling water. Allow the couscous to absorb all the water.
5 Fry chicken
Meanwhile, tap chicken breasts with a rolling pin so that they become evenly thin. Season with salt, pepper, paprika, garlic powder and chilli powder. Heat oil in a pan and fry the chicken for about 5 minutes per side, or until cooked through.
6 Mix and serve
Once the couscous is done, mix in the broccoli and peas. Season with salt and butter. Serve with the chicken escalopes and tomato sauce.