Quick Lemon & Herb Chicken
with Wholemeal Couscous Salad
- Milk
- Gluten
- Wheat
- Eggs
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Eggs
This Mediterranean-inspired meal makes the most of lemon, garlic and herbs in an easy, moreish marinade for chicken tenders. Complete with a warm couscous salad with a touch of sweetness from the currants, this is one satisfying low cal meal. This recipe is under 650kcal per serving.
Ingredients
½
lemon
1 sachet
garlic & herb seasoning
1 packet
chicken tenderloins
1 bag
baby spinach leaves
1 punnet
cherry tomatoes
½
carrot
1 packet
garlic paste
½ packet
currants
(May be present: Gluten, Wheat, Milk, Soy.)
1 sachet
chicken-style stock powder
1 packet
wholemeal couscous
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
¾ cup
water
20 g
butter
(Contains: Milk;)
½ tsp
vinegar (white wine or red wine)
Utensils
Cooking Steps
• Zest lemon to get a good pinch, then slice into wedges. • In a large bowl, combine garlic & herb seasoning, lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. Add chicken tenderloins, tossing to coat. • Roughly chop baby spinach leaves. Halve cherry tomatoes. Grate carrot (see ingredients). • In a medium bowl, combine cherry tomatoes and a drizzle of white wine vinegar and olive oil. Season to taste.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic paste and carrot until fragrant, 2-3 minutes. • Add the water, butter, currants (see ingredients) and chicken-style stock powder and bring to the boil. • Add wholemeal couscous. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes.
• While couscous is cooking, return frying pan to a medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken until browned and cooked through,3-4 minutes each side (cook in batches if your pan is getting crowded). • While chicken is cooking, fluff up cooked couscous with a fork. Stir in baby spinach and a generous squeeze of lemon juice. Season to taste.
TIP: The spice blend will char slightly in the pan. This adds to the flavour!
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide wholemeal couscous salad between bowls. Top with lemon and herb chicken, cherry tomato salsa and a dollop of dill & parsley mayonnaise. • Serve with any remaining lemon wedges.
