Lemon & Herb Chicken with Couscous

A fresh lemon and herb chicken dish served with couscous and simple vegetables.

🔎 Equipment

Large frying pan, large bowl, measuring jug, chopping board, knife

🥘 Ingredients

• Chicken breast, skinless - 150 g
• Couscous - 75 g
• Red pepper, diced - ¼
• Courgette, diced - ¼
• Onion, sliced - ¼
• Lemon, zest and juice - ¼ lemon
• Olive oil - ¾ tbsp
• Dried oregano - ¼ tsp
• Dried parsley - ¼ tsp
• Garlic granules - ⅛ tsp
• Black pepper - ⅛ tsp
• Fresh parsley - handful
• No added salt - As required

👨‍🍳 Method

1. Put the couscous into a large bowl and pour over 75ml boiling water. Cover and leave for 5 minutes.
2. Fluff the couscous with a fork and stir through ⅜ tbsp of the olive oil, the lemon zest, half the lemon juice and the dried herbs.
3. Heat the remaining olive oil in a large frying pan over a medium heat.
4. Season the chicken with black pepper and garlic granules. Cook for around 6–7 minutes per side, until cooked through and lightly browned.
5. Remove the chicken from the pan and keep warm.
6. Add the onion, red pepper and courgette to the pan. Cook for 5–6 minutes until softened.
7. Return the chicken to the pan and add the remaining lemon juice.
8. Serve the chicken with the couscous and vegetables, topped with fresh parsley.

📊 Nutrition

🥗 Dietary Guide

Source