Peri-Peri Chicken & Charred Pineapple
with Zingy Wholemeal Couscous Salad & Ranch Dressing
- Celery
- Eggs
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Eggs
Ingredients
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Ranch Dressing
(Contains: Eggs, Milk;)
2
Garlic
1 packet
Baby Spinach Leaves
1 sachet
Peri-Peri Seasoning
(May be present: Gluten, Soy, Wheat.)
1 sachet
Chilli Flakes
330 g
Chicken Tenderloins
1 tin
Pineapple Slices
1
Tomato
1 packet
Wholemeal Couscous
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1
Lemon
Cooking Steps
• Finely chop garlic. Roughly chop tomato. Slice lemon into wedges. Drain pineapple slices, then roughly chop. • In a medium bowl, combine peri-peri seasoning and a drizzle of olive oil. Add chicken tenderloins, turning to coat.
• Heat a medium saucepan over medium-high heat with a drizzle of olive oil. • Cook garlic, until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. Add wholemeal couscous. • Stir to combine, place a lid on the saucepan and remove from heat. • Leave until all the water is absorbed, 6 minutes. Fluff up with fork and set aside uncovered.
• Meanwhile, heat a large frying pan over high heat. • Cook pineapple until lightly charred, tossing, 2-3 minutes. Transfer to bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• To pan with couscous, add tomato, baby spinach leaves, a generous squeeze of lemon juice and a drizzle of olive oil. • Toss to combine and season to taste. • Divide zingy wholemeal couscous salad between bowls. Top with peri-peri chicken and charred pineapple. • Drizzle over ranch dressing. Sprinkle with a pinch of chilli flakes (if using). Enjoy!
