Peri-Peri Chicken & Lemony Couscous

Name: Peri-Peri Chicken & Lemony Couscous with Green Beans & Semi-Dried Tomatoes
Total time: 25 min
Yield: 2
Cuisine: Portuguese
Ingredients: 330 g Chicken Breast; 1 packet Couscous; 1 Lemon; 1 sachet Peri-Peri Seasoning; 1 packet Rocket; 1 packet Semi-Dried Tomatoes; 1 packet Trimmed Green Beans; 2 tbs Mayonnaise; 1 drizzle olive oil; ¼ tsp salt; 20 g butter; ¾ cup boiling water; ½ tbs honey

with Green Beans & Semi-Dried Tomatoes

4.5(82)

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Calories

:

627 kcal

Protein

:

45.8g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Gluten
Wheat
Eggs
Milk
May contain traces of allergens
Soy
Gluten
Wheat
Sulphites

Take a gorgeous grain and make it the foundations of a delicious salad. Top it all off with herby chicken and semi-dried tomatoes and green beans and you'll have a salad worth raving on about! *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

330 g

Chicken Breast

1 packet

Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1

Lemon

1 sachet

Peri-Peri Seasoning

(May be present: Soy, Gluten, Wheat.)

1 packet

Rocket

1 packet

Semi-Dried Tomatoes

(May be present: Gluten, Wheat, Sulphites.)

1 packet

Trimmed Green Beans

Not included in your delivery

2 tbs

Mayonnaise

(Contains: Eggs;)

1 drizzle

olive oil

¼ tsp

salt

20 g

butter

(Contains: Milk;)

¾ cup

boiling water

½ tbs

honey

Nutritional Values

Calories627 kcal

Energy (kJ)2620 kJ

Fat27.2 g

of which saturates8.6 g

Carbohydrate49 g

of which sugars11.3 g

Dietary Fibre4.9 g

Protein45.8 g

Cholesterol4 mg

Sodium1020 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. • Slice lemon into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine peri-peri seasoning, a pinch of salt and a drizzle of olive oil. Add chicken steaks, turning to coat.

2

• Add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. Drain, then return to the bowl and cover to keep warm. • To a large heatproof bowl, add couscous, the salt and butter. • Add the boiling water (3/4 cups for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and allow to cool slightly.

3

• Meanwhile, 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). • Remove pan from heat, then add the honey and a good squeeze of lemon juice, turning chicken to coat. Season to taste. TIP: Chicken is cooked when it is no longer pink inside.

4

• To couscous, add rocket leaves, semi-dried tomatoes, green beans, a squeeze of lemon juice and a drizzle of olive oil, tossing to combine. Season to taste. • Slice chicken. • Divide lemony couscous between bowls. Top with peri-peri chicken. Drizzle over mayonnaise and serve with any remaining lemon wedges. Enjoy!