Lemon, Garlic & Herb Chicken with Wholemeal Couscous & Herby Mayo
Lean Protein | Healthier Carbs | Packed with Veggies
- Gluten
- Wheat
- Eggs
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Eggs
Zesty! Herby! Creamy! This Mediterranean-inspired meal features lemon, garlic and herbs in an easy marinade for chicken tenderloins, while currants and baby spinach bring colour and flavour to wholemeal couscous. Enjoy this nutritionally balanced meal we know you'll love!
Ingredients
½
lemon
1 sachet
garlic & herb seasoning
1 packet
chicken tenderloins
1
cucumber
1 punnet
cherry tomatoes
2 clove
garlic
½
carrot
½ packet
currants
(May be present: Gluten, Wheat, Milk, Soy)
1 cube
chicken stock
1 packet
wholemeal couscous
(Contains: Gluten, Wheat May be present: Eggs, Soy)
1 packet
dill & parsley mayonnaise
(Contains: Eggs)
Not included in your delivery
olive oil
½ tsp
vinegar (white wine or red wine)
¾ cup
water
Utensils
Cooking Steps
Zest the lemon to get a good pinch, then slice into wedges. In a large bowl, combine the garlic & herb seasoning, lemon zest, a squeeze of lemon juice, and a drizzle of olive oil. Season with salt and pepper. Add the chicken and stir to coat.
Finely chop the cucumber. Halve the cherry tomatoes. Finely chop the garlic. Grate the carrot (see ingredients).
In a medium bowl, combine the cucumber, cherry tomatoes, the vinegar and a drizzle of olive oil. Season to taste.
In a medium saucepan, add a generous drizzle of olive oil over a medium-high heat. Cook the garlic and carrot and cook until fragrant, 2-3 minutes. Add the water, currants (see ingredients) and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the wholemeal couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork, add a generous squeeze of lemon juice and season.
While the couscous is cooking, return the frying pan to a medium-high heat with a good drizzle of olive oil. When the oil is hot, cook the chicken, in batches, until browned and cooked through, 3-4 minutes each side. TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!
Divide the couscous between bowls and serve with the salsa. Top with the lemon, garlic & herb chicken. Top with the dill & parsley mayonnaise. Serve with any remaining lemon wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the zesty lemon and herb flavours, though some found it a bit bland. The herby mayo was a hit.
- Ease of prep: Quick and easy to prepare, with simple steps that yield restaurant-quality results.
- Suggestions: Try roasting the tomatoes for extra flavour. Some preferred swapping couscous for rice or quinoa.
- Leftovers: Several customers mentioned it reheated well, making tasty leftovers for lunch the next day.
- Couscous: While many loved the wholemeal couscous with currants, others found it dry or bland. Seasoning to taste is key.
