Peri-Peri Chicken & Lemony Couscous
with Green Beans & Semi-Dried Tomatoes
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 and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Lemon
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Peri-Peri Seasoning
(May be present: Soy, Gluten, Wheat.)
1 packet
Rocket
1 packet
Trimmed Green Beans
1 packet
Semi-Dried Tomatoes
(May be present: Gluten, Wheat, Sulphites.)
330 g
Chicken Breast
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
Utensils
Cooking Steps
• 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.
• 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(see ingredients) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and allow to cool slightly.
• 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 with salt and pepper.
TIP: Chicken is cooked when it is no longer pink inside.
• To the 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 the mayonnaise and serve with any remaining lemon wedges. Enjoy!
