What's not to love about Portuguese chicken? Teamed with our rainbow veggie couscous an irresistible zesty yoghurt, it's all kinds of yum!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 220°C/200°C fan-forced. Slice the red onion into 2cm chunks. Chop the carrot and beetroot (unpeeled) into 1cm chunks. Cut the capsicum into 2cm chunks. Place the onion, carrot, beetroot and capsicum on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.
While the veggies are roasting, finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Roughly chop the baby spinach leaves. 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 large bowl, combine the chicken breast, smoked paprika, brown sugar, the salt, a good squeeze of lemon juice and a generous drizzle of olive oil.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Set aside. Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness).
TIP: If your pan is getting crowded, cook in batches for best results! TIP: The chicken is cooked when it's no longer pink inside.
While the chicken is cooking, melt the butter in a medium saucepan over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and the crumbled chicken stock cube (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and stir to combine, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes, then fluff up with a fork. Add the roasted vegetables, spinach, lemon zest and mix to combine. Season with salt and pepper to taste.
In a small bowl, combine the Greek yoghurt and a squeeze of lemon juice. Season with a pinch of salt and pepper.
Thickly slice the Portuguese chicken. Divide the roast veggie couscous between plates and top with the sliced chicken, spooning any pan juices over the chicken. Drizzle with the lemon yoghurt and garnish with the toasted flaked almonds to serve.