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Grilled lemon and chilli chicken with couscous

Grilled lemon and chilli chicken with couscous

A tasty alternative to a lunchtime sandwich; tastes even better if left overnight in a fridge to allow flavours to intensify.

Serves

1

Prep

30 minutes

Cook

20 minutes

Nutritional Information:

Each 338g serving contains (excludes serving suggestion)

KCal: 346
Carbs: 24.1g
Fibre: 3.7g
Protein: 41.1g
Fat: 8.7g
(Low)
Saturates: 1.5g
(Low)
Sugars: 4.8g
(Low)
Salt: 0.24g
(Low)
Fruit/Veg Portion: 1

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Ingredients

Ingredients

1 medium chicken fillet, about 150g
2 tsp olive oil
half tbsp lemon juice
1 tbsp chopped fresh mint
1 clove garlic
2 tsp crushed chillies
quarter tsp red wine vinegar
half red pepper, chopped
25g couscous
3 cherry tomatoes
1 tbsp chopped fresh flat leaf parsley

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Method

Method

Step 1

Slice the chicken fillets into strips about as thick as your finger.

Step 2

In a small bowl, combine the olive oil, lemon juice, mint, garlic, chillies and red wine vinegar.

Step 3

Add half the dressing to the sliced chicken fillet and set aside to marinade for 30 minutes.

Step 4

In another small bowl, add the remainder of the dressing to the couscous and add enough water to just cover. Set aside for at least 15 minutes.

Step 5

In the meantime, grill the red pepper until the skin is black. Take off the heat and once cool enough to touch, peel the blackened skin off and chop.

Step 6

Chop the cherry tomatoes in half and chop the parsley.

Step 7

Heat the grill and when hot cook the chicken strips and any marinade clinging to them. Grill for about 3-4 minutes on each side.

Step 8

When done, fluff up the couscous and add the grilled chicken and prepared vegetables to serve.

Recipe tips

Works well with turkey or salmon instead of chicken.
For a veggie option, replace the chicken with tofu or use large Portobello mushrooms.