Easy Chicken & Zesty Couscous
with Dill-Parsley Mayonnaise- Gluten
- Wheat
- Eggs
- May contain traces of allergens
- Soy
Delicate and flaky chicken serves as the perfect accompaniment to a refreshing lemon-pepper couscous salad, and a generous drizzle of creamy, tangy mayonnaise. *This recipe is under 650kcal per serving.*
Ingredients
1 clove
garlic
1 sachet
lemon pepper seasoning
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
chicken breast
1
tomato
1
carrot
1 packet
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
¾ cup
water
¼ tsp
salt
drizzle
white wine vinegar
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add garlic and cook, until fragrant, 1 minute. Add the water, lemon pepper seasoning and salt and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks and sprinkle both sides with a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• While chicken is cooking, roughly chop tomato. Using a vegetable peeler, peel carrot into ribbons. • To pan with couscous, add carrot, tomato, baby spinach leaves, a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.
• Slice chicken. • Divide zesty couscous salad between bowls. Top with pan-fried chicken. • Drizzle with dill & parsley mayonnaise to serve. Enjoy!
