Quick Garlic & Herb Chicken
with Cheesy Veggie Couscous & Lemon Mayo
- Celery
- Gluten
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Soy
Ingredients
1
Tomato
1 sachet
Chicken-Style Stock Powder
(Contains: Celery)
Chopped Veggie Mix
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk)
1 sachet
Italian Herbs
330 g
Chicken Breast
1 sachet
Garlic & Herb Seasoning
1 packet
Mayonnaise
(Contains: Eggs)
1
Lemon
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut tomato into wedges. • Place tomato, chopped veggie mix and Italian herbs on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 15-20 minutes.
• Meanwhile, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken and garlic & herb seasoning. Drizzle with olive oil and toss to coat. • In a medium saucepan, add the water and chicken stock powder and bring to the boil. Add 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.
• While couscous is cooking, heat a large frying pan with a drizzle of olive oil over a medium-high heat. Cook chicken, in batches, until cooked through, 3-5 minutes (depending on thickness). • Cut lemon into wedges. In a small bowl, combine mayonnaise with a squeeze of lemon juice. Roughly chop baby spinach leaves. • Add baby spinach, roasted veggies and grated Parmesan cheese to the couscous. Season and stir to combine.
• Slice chicken. Divide cheesy veggie couscous and garlic and herb chicken between bowls. Pour over any resting juices. • Serve with any remaining lemon wedges and drizzle over lemon mayo.
Customer reviews
Review summary
Updated on July 2026- Flavour: The garlic and herb chicken seasoning was a clear highlight, with many finding the overall flavour well balanced and satisfying. Some found the couscous a little mild on its own, and a few felt the lemon was too sharp.
- Ease of prep: Most found this a genuinely quick and easy midweek meal, with several noting the couscous was surprisingly simple to cook. A few reviewers felt it took longer than expected.
- Suggestions: Adding butter to the couscous or doubling the garlic helped boost flavour, and finely chopping the spinach made it easier to eat. Some suggested swapping couscous for rice if cooking for younger or pickier eaters.
- Leftovers: At least one reviewer enjoyed this cold for lunch the next day, and another even had it for breakfast.
- Portions: Most found the meal filling and satisfying, though a few wished there was more chicken.
