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Grilled lemon and chilli chicken with couscous

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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
Each 240g serving contains (excludes serving suggestion)
KCal
308
Carbs
22.00g
Fibre
2.40g
Protein
35.00g
Fat
8.20g
Saturates
1.40g
Sugars
3.70g
Salt
0.20g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 medium chicken fillet, about 130g
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
quarter red pepper, chopped
25g couscous
3 cherry tomatoes
1 tbsp chopped fresh flat leaf parsley
Method
  1. Slice the chicken fillets into strips about as thick as your finger.
  2. In a small bowl, combine the olive oil, lemon juice, mint, garlic, chillies and red wine vinegar.
  3. Add half the dressing to the sliced chicken fillet and set aside to marinade for 30 minutes.
  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.
  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.
  6. Chop the cherry tomatoes in half and chop the parsley.
  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.
  8. When done, fluff up the couscous and add the grilled chicken and prepared vegetables to serve.
Chefs tips
  • Works well with turkey or salmon instead of chicken.
  • For a veggie option, replace the chicken with tofu or use large Portobello mushrooms.
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