North Indian-Spiced Chicken

• Meanwhile, finely chop garlic. • Grate remaining carrot. • Roughly chop baby spinach leaves.

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine mild North Indian spice blend, a generous pinch of salt and a drizzle of olive oil. • Add chicken, tossing to coat.

• In a large saucepan, heat a generous drizzle of olive oil over medium-high heat. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

TIP: Chicken is cooked through when it's no longer pink inside.

• Return saucepan to medium-high heat with the butter. Cook grated carrot until softened, 2 minutes. Add garlic and cook until fragrant, 1 minute. • Add the water and chicken-style stock powder. Bring to the boil, then add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. • Fluff up with a fork, then stir through baby spinach and roasted veggies.