Chicken & Zesty Veggie Couscous
with Fetta Yoghurt- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
Delicate and flaky chicken serves as the perfect accompaniment to a refreshing lemony couscous salad and a generous drizzle of creamy, fetta yoghurt. Tear over some mint for a tasteful herby hit! *This recipe is under 650kcal per serving.*
Ingredients
1 clove
garlic
½
lemon
1 packet
Couscous
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Chicken Breast
1
tomato
1
cucumber
1 packet
baby spinach leaves
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
Mint
Not included in your delivery
olive oil
¾ cup
water
drizzle
white wine vinegar
Utensils
Cooking Steps
• Finely chop garlic. Zest lemon to get a pinch, then slice into wedges. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1 minute. Add the water and lemon zest, then bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks and sprinkle both sides with a pinch of salt and pepper. • 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).
TIP: The chicken is cooked when it is no longer pink inside.
• While chicken is cooking, halve tomato. Roughly chop cucumber. • To pan with couscous, add cucumber, tomato, baby spinach leaves, a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste. • To a small bowl, squeeze lemon juice from wedges, then add fetta cubes and Greek-style yoghurt. Stir to combine.
• Slice chicken. • Divide zesty couscous salad between bowls. Top with pan-fried chicken. • Drizzle with fetta-yoghurt. Tear over mint to serve. Enjoy!
