Quick Lemon, Garlic & Herb Chicken

Roughly chop the baby spinach. Halve the cherry tomatoes. Finely chop the garlic. Grate the carrot (see ingredients).

In a medium bowl, combine the cherry tomatoes, the vinegar and a drizzle of olive oil. Season.

In a medium saucepan, heat a generous drizzle of olive oil over a medium-high heat. Cook the garlic and carrot until fragrant, 2-3 minutes. Add the water, currants (see ingredients) and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the wholemeal couscous. 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, add the baby spinach leaves and a generous squeeze of lemon juice. Season and gently toss to combine.

While the couscous is cooking, heat a drizzle of olive oil in a large frying pan over a mediumhigh heat. When the oil is hot, cook the chicken until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!