Ingredients
Directions
A Mediterranean inspired meal with garlic and herbs, marinaded chicken, currants and baby spinach, with couscous full of colour and flavour.
In a large bowl, combine 2 cloves chopped garlic, dried herbs, a drizzle of olive oil, salt and pepper. Add chicken fillets and mix to coat.
In a medium saucepan over medium heat, add a dash of olive oil, the grated carrot and the rest of the garlic. Cook until fragrant, stirring so as to not burn. 2-3 minutes.
Add the chicken stock, butter, and currants and bring to the boil.
Add wholemeal couscous. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5-10 minutes.
While couscous is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat.
When oil is hot, cook the chicken until browned on both sides and cooked all the way through (when no longer pink inside), 3-4 minutes each side
In a medium bowl, combine cucumber, tomato, baby spinach, fresh basil and a drizzle of vinegar and olive oil.
Stir the cooked couscous with a fork to break and fluff it up, then mix with the salad ingredients. Season to taste.
When the chicken is cooked, remove from the pan to rest.
Divide wholemeal couscous salad between bowls, and top with sliced garlic and herb chicken.
Mix the chopped parsley, lemon juice and sour cream and serve on the side.
2 servings
- Amount per serving
- Calories586
- % Daily Value *
- Total Fat 25.1g33%
- Saturated Fat 11.5g58%
- Cholesterol 103mg35%
- Sodium 560mg25%
- Total Carbohydrate 52.4g20%
- Dietary Fiber 5g18%
- Total Sugars 5.2g
- Protein 40.5g
- Calcium 10mg1%
- Iron 11mg62%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
A Mediterranean inspired meal with garlic and herbs, marinaded chicken, currants and baby spinach, with couscous full of colour and flavour.
In a large bowl, combine 2 cloves chopped garlic, dried herbs, a drizzle of olive oil, salt and pepper. Add chicken fillets and mix to coat.
In a medium saucepan over medium heat, add a dash of olive oil, the grated carrot and the rest of the garlic. Cook until fragrant, stirring so as to not burn. 2-3 minutes.
Add the chicken stock, butter, and currants and bring to the boil.
Add wholemeal couscous. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5-10 minutes.
While couscous is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat.
When oil is hot, cook the chicken until browned on both sides and cooked all the way through (when no longer pink inside), 3-4 minutes each side
In a medium bowl, combine cucumber, tomato, baby spinach, fresh basil and a drizzle of vinegar and olive oil.
Stir the cooked couscous with a fork to break and fluff it up, then mix with the salad ingredients. Season to taste.
When the chicken is cooked, remove from the pan to rest.
Divide wholemeal couscous salad between bowls, and top with sliced garlic and herb chicken.
Mix the chopped parsley, lemon juice and sour cream and serve on the side.
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