Caribbean Chicken Breast & Couscous

If you've swapped to chicken breast, place your hand flat on top of the chicken and slice through horizontally to make two thin steaks. In a medium bowl, combine the mild Caribbean jerk seasoning and a drizzle of olive oil. Add the chicken, turning to coat.

In a large frying pan, heat a drizzle of olive oil over a high heat. Stir-fry the capsicum until slightly softened, 2-3 minutes. Add the sweetcorn. Cook until lightly charred, 4-5 minutes. Transfer the veggies to a bowl and cover to keep warm.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: The spice blend will char slightly in the pan. This adds to the flavour!

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

While the chicken is cooking, combine the water (for the couscous) and chicken-style stock powder in a medium saucepan. Bring to the boil. Add the couscous and a drizzle of olive oil, stirring to combine. Cover with a lid, then remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. Stir through the coriander, baby spinach, corn and capsicum.