Just one oven tray is all you need to make this succulent chicken coated in yoghurt and our famous Aussie spice blend. Teamed with fluffy couscous and bright veggies, this bowl of goodness will be your favourite go-to salad.
Always refer to the product label for the most accurate ingredient and allergen information.
Aussie spice blend(May be present Gluten)
couscous(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)
spinach & rocket mix
roasted almonds(ContainsTree NutsMay be present Gluten, Tree Nuts, Milk, Peanuts, Sesame, Soy)
Preheat the oven to 240°C/220°C fan-forced. Boil the kettle. Slice the red onion into wedges. Place the onion, chicken thigh, a dollop of Greek- style yoghurt, a drizzle of olive oil and Aussie spice blend on a lined oven tray. Toss to coat. Bake the chicken until golden and cooked through, 20-25 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, place couscous in medium bowl and crumble over the chicken stock (1 cube for 2 people / 2 cubes for 2 people). Add the boiling water (see ingredients) to the couscous and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
While the couscous is cooking, roughly chop the cucumber and tomato. Cut the lemon into wedges. Just before serving, add the tomato, cucumber, spinach & rocket mix, a good squeeze of lemon juice and a drizzle of olive oil to the couscous. Toss to combine.
Divide the couscous salad between bowls. Top with the baked chicken (plus any juices from the oven tray), onion, remaining yoghurt and roasted almonds. Serve with any remaining lemon wedges.