Seared Chicken & Roast Veggie Pearl Couscous

While the veggies are roasting, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and chicken stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.

While the couscous is cooking, zest the lemon (see ingredient list) to get a generous pinch and cut into wedges. Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. To a large bowl, add the chicken, lemon zest, garlic & herb seasoning, a pinch of salt and pepper and drizzle of olive oil. Toss to combine.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked when it is no longer pink inside. Transfer to a plate to rest for 5 minutes.

While the chicken is cooking, roughly chop the baby spinach leaves. In a small bowl, combine the garlic aioli and a generous squeeze of lemon juice. To the couscous, add the roast veggies, spinach, any chicken resting juices and the shaved Parmesan cheese. Gently stir to combine and season to taste. Thickly slice the chicken.