Chicken
Lemon flavoured chicken breast sliced and served with roasted vegetable couscous tossed with fresh mint and olive oil.
Gluten friendly option - couscous is replaced with 300g basmati rice.
Gluten friendly option - couscous is replaced with 300g basmati rice.
1. Set oven to 220ºC.
Cut red onion into wedges and carrots into bite-sized pieces. Drain chickpeas. Toss with oil, salt and pepper in a lined oven dish. Roast for 20 minutes.
2. Zest 1/2 lemon. Slash chicken breasts and rub with oil, lemon zest, 1 tsp paprika, salt and pepper. Cook, skin side down, in a large frypan over medium heat for 5-6 minutes on each side, or until just cooked through. Set aside on a chopping board.
3. Pick mint leaves (chop roughly if desired). Drain and chop peppers.
Boil the kettle.
4. Reheat the frypan with more oil and add roasted vegetables, peppers, juice from 1/2 lemon, 1 1/2 tsp cumin, 1 tsp paprika and 2 cups hot water. Stir well to combine then add couscous. Bring to the boil, take off heat and allow to rest for 5 minutes.
5. Slice chicken breast fillets to desired thickness.
Fluff the couscous with a fork and stir through the mint leaves. Drizzle with olive oil and adjust seasoning with salt and pepper to taste.
6. Serve sliced chicken with roasted vegetable couscous salad and remaining lemon cut into wedges.
Notes:
Serve couscous and roast vegetables separate if you prefer.
Blend mint with some natural yoghurt if you like the idea of a sauce on the side.
Gluten friendly option - couscous is replaced with 300g basmati rice.
Cook with 1.5 x water over low heat for 10-15 minutes or until water is absorbed.
Cut red onion into wedges and carrots into bite-sized pieces. Drain chickpeas. Toss with oil, salt and pepper in a lined oven dish. Roast for 20 minutes.
2. Zest 1/2 lemon. Slash chicken breasts and rub with oil, lemon zest, 1 tsp paprika, salt and pepper. Cook, skin side down, in a large frypan over medium heat for 5-6 minutes on each side, or until just cooked through. Set aside on a chopping board.
3. Pick mint leaves (chop roughly if desired). Drain and chop peppers.
Boil the kettle.
4. Reheat the frypan with more oil and add roasted vegetables, peppers, juice from 1/2 lemon, 1 1/2 tsp cumin, 1 tsp paprika and 2 cups hot water. Stir well to combine then add couscous. Bring to the boil, take off heat and allow to rest for 5 minutes.
5. Slice chicken breast fillets to desired thickness.
Fluff the couscous with a fork and stir through the mint leaves. Drizzle with olive oil and adjust seasoning with salt and pepper to taste.
6. Serve sliced chicken with roasted vegetable couscous salad and remaining lemon cut into wedges.
Notes:
Serve couscous and roast vegetables separate if you prefer.
Blend mint with some natural yoghurt if you like the idea of a sauce on the side.
Gluten friendly option - couscous is replaced with 300g basmati rice.
Cook with 1.5 x water over low heat for 10-15 minutes or until water is absorbed.
Red onion 1
carrots 2
Chickpeas 400g
Lemon 1
Chicken breasts (skin on) 600g
Mint 1 bunch
Roasted peppers 1/2 jar *
Couscous 1/2 packet (250g) *
From your pantry:
olive + oil (for cooking), salt, pepper, ground cumin + paprika
carrots 2
Chickpeas 400g
Lemon 1
Chicken breasts (skin on) 600g
Mint 1 bunch
Roasted peppers 1/2 jar *
Couscous 1/2 packet (250g) *
From your pantry:
olive + oil (for cooking), salt, pepper, ground cumin + paprika
