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Marinated chicken skewers with couscous

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This chicken dish goes well with a lemony couscous.
Serves
2
Prep
20 minutes + 20 minutes to marinate
Cook
10 minutes
Each 386g serving contains (excludes serving suggestion)
KCal
450
Carbs
62.30g
Fibre
5.40g
Protein
37.20g
Fat
4.60g
Saturates
0.70g
Sugars
7.10g
Salt
0.20g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 large chicken breast, 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
Method
  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.
  2. Leave to marinate for 20 minutes. Thread the chicken onto skewers alternating with the pepper and mushrooms.
  3. Place under a hot grill and grill for 6-7 minutes, turning occasionally.
  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.
  5. Stir through the rocket leaves and spring onions and serve with the chicken skewers.
Chefs tips
  • 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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