Lemon chicken with fruity olive couscous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 4 skinless chicken breasts
- juice 2 lemons
- 2 tbsp olive oil
- 1 tsp dried chilli flakes
- 3 garlic cloves, crushed
For the couscous
- 200g couscous
- 85g sultana
- 250ml hot chicken stock
- 85g pitted green olive
- 400g can chickpeas, drained
- 2 tbsp chopped flat-leaf parsley
Method
- STEP 1
Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, then opening out like a book. Whisk together the lemon juice, olive oil, chilli flakes and garlic. Pour half over the chicken and marinate for 15 mins.
- STEP 2
Meanwhile, put the couscous and sultanas in a bowl, then pour over the stock. Cover the bowl with cling film and leave for 5 mins.
- STEP 3
Heat a griddle or non-stick frying pan, remove the chicken from the marinade and cook for 4 mins on each side until golden and cooked through.
- STEP 4
Fluff up the couscous with a fork and stir in the olives, chickpeas, parsley and the other half of the marinade. Season and serve with the chicken.
