Baked Chicken & Roast Veggie Couscous

• When veggies have 10 minutes remaining, place chicken tenderloins on a second lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until cooked through, 8-10 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat. • Add tomato & herb seasoning, stirring occasionally, until fragrant, 1-2 minutes. • Stir in the water, add a pinch of salt, then bring to the boil. • Add couscous an stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with fork.

• While chicken is baking, in a small heatproof bowl, combine garlic, a pinch of chilli flakes (if using) and a drizzle of olive oil. • Microwave in 30 second bursts, until fragrant. Add Greek-style yoghurt, stirring to combine. Season to taste.

• Once roast veggies are done, remove from oven and transfer to saucepan with pearl couscous. • Add silverbeet, tossing to combine.