Name: Marinated chicken skewers with couscous
Prep time: 20 minutes + 20 minutes to marinate
Cook time: 10 minutes
Yield: 2
Ingredients: 1 large chicken breast (200g), cut into strips; 4 tbsp buttermilk; 1 tsp pesto; 1 clove garlic, crushed; 1 red pepper, cut into chunks; 2 large mushrooms, sliced thickly; 150g couscous; 200ml boiling chicken stock; grated zest and juice 1 lemon; 80g bag rocket leaves; 2 spring onions, sliced

This chicken dish goes well with a lemony couscous.

Serves

Prep

20 minutes + 20 minutes to marinate

Cook

10 minutes

Each 489g serving contains (excludes serving suggestion)

KCal

471

Carbs

62.7g

Fibre

5.9g

Protein

42.0g

Fat

4.5g

Saturates

0.8g

Sugars

7.3g

Salt

0.47g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

1 large chicken breast (200g), cut into strips

4 tbsp buttermilk

1 tsp pesto

1 clove garlic, crushed

1 red pepper, cut into chunks

2 large mushrooms, sliced thickly

150g couscous

200ml boiling chicken stock

grated zest and juice 1 lemon

80g bag rocket leaves

2 spring onions, sliced

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Method

Step 1

Place the chicken, buttermilk, pesto and garlic into a bowl and stir well to combine. Soak the wooden skewers in water for 15 minutes to prevent them from burning.

Step 2

Leave to marinate for 20 minutes. Thread the chicken onto skewers alternating with the pepper and mushrooms.

Step 3

Place under a hot grill and grill for 6-7 minutes, turning occasionally.

Step 4

Meanwhile, place the couscous into a bowl, pour over the stock and lemon zest and juice. Cover the bowl with clingfilm and stand for 5 minutes.

Step 5

Stir through the rocket leaves and spring onions and serve with the chicken skewers.

Recipe tips

For an even healthier version, try serving with wholemeal couscous.
This is great served cold and makes an excellent packed lunch.
For a fishy version, use cubes of salmon or extra big prawns.

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Marinated chicken skewers with couscous

Ingredients