Sticky coconut rice, mango & passion fruit
With flavours straight from Thailand, this is a wonderfully fresh way to end a celebratory meal
Chicken with lemon & courgette couscous
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 200g couscous
- 400ml chicken stock
- 2 tbsp olive oil
- 4 courgettesgrated
- 2 lemons1 halved, 1 cut into wedges
- 2 boneless, skinless chicken breasts
Nutrition: per serving
- kcal275
- fat7g
- saturates1g
- carbs29g
- sugars4g
- fibre1g
- protein25g
- salt0.37glow
Method
step 1
Tip the couscous into a large bowl and pour over the stock. Cover and leave for 10 mins until fluffy and all the stock has been absorbed. Heat 1 tbsp oil and fry the courgettes until softened and crisping at the edges. Tip into the couscous, then stir in with plenty of seasoning and a good squeeze of lemon juice from one of the halves.
step 2
Halve the chicken breasts horizontally and put each piece on a sheet of cling film. Cover with another sheet and beat each piece out with a rolling pin to make it thinner. Season. Heat the remaining oil in a large pan and fry the chicken for about 2 mins on each side until cooked through. Squeeze over the juice from the other lemon half and serve with the couscous and lemon wedges on the side.
