Quick Garlic & Herb Chicken

• 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.