Zesty! Herby! Creamy! This Mediterranean-inspired meal features lemon, garlic and herbs in an easy marinade for tender chicken tenderloins, while carrot and mint bring colour and flavour to couscous.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Grate the carrot (see ingredients). Finely chop the garlic. Roughly chop the tomato and cucumber. Roughly chop the baby spinach leaves. Zest the lemon to get a pinch, then slice into wedges. Pick and roughly chop the mint leaves.
Melt the butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil. Add the couscous, stir to combine then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes.
In a large bowl combine the plain flour and garlic & herb seasoning. Add the chicken tenderloins and toss to coat.
Heat a drizzle of olive oil in a large frying pan over a high heat. Cook the chicken in batches, tossing occasionally, until browned and cooked through, 3-4 minutes.
TIP: The chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, fluff up the couscous with a fork and set asdie uncovered to cool slightly. In a small bowl, combine the Greek-style yoghurt, lemon zest and a generous squeeze of lemon juice. Set aside. Add the tomato, cucumber, baby spinach, a squeeze of lemon juice and 1/2 the mint to the couscous. Season to taste.
Divide the veggie couscous and garlic and herb chicken between plates. Garnish with the remaining mint and top with the lemon yoghurt. Serve with the remaining lemon wedges.