Chicken, Chickpea Couscous & Greek Salad Bowl

• Meanwhile, thinly slice cucumber into half-moons. • Halve snacking tomatoes. • Grate carrot. • Drain and rinse half the chickpeas. • In a medium bowl, place cucumber, snacking tomatoes, green dressing and a drizzle of olive oil. Tear over parsley. Season and toss to combine.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and chickpeas until tender, 2-3 minutes. • Add chicken tenderloins and cook until browned and cooked through, 3-4 minutes each side. • Add garlic & herb seasoning and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Stir in the water (for the chickpeas) and simmer, until slightly thickened, 1-2 minutes.

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