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Photo of Lemon and garlic chicken with steamed squash by WW

Lemon and garlic chicken with steamed squash

Total Time
30 min
5 min
25 min
A fresh mid-week dinner and the leftover cous cous makes a next-day lunch.


Cherry tomatoes

100 g

Red capsicum

1 large, cut into 3cm pieces

Blanched almonds

¼ cup(s), (40g)

Skinless chicken breast

600 g, (tenderloins), fat trimmed

Lemon juice

2 tbs


1 clove(s), crushed

Olive oil

1 tbs

Dry couscous

½ cup(s), (100g)

Fresh basil

¼ cup(s), torn


  1. Preheat the oven to 220°C. Line a large baking tray with baking paper. Place the tomatoes, capsicum and almonds on the prepared tray. Season with salt and pepper. Bake for 20-25 minutes or until the tomatoes are just tender and the almonds are lightly browned.
  2. Meanwhile, combine the chicken, lemon juice, garlic and half the oil in a large bowl and toss to coat. Heat the remaining oil in a large non-stick frying pan over medium heat. Cook the chicken for 3 minutes each side or until cooked through.
  3. Place the couscous in a medium heatproof bowl. Pour over ½ cup (125ml) boiling water. Cover and set aside for 5 minutes or until the water has been absorbed. Separate the grains with a fork.
  4. Add the tomato mixture and basil to the couscous and toss to combine. Serve with the chicken.


SERVING SUGGESTION: Steamed squash and zucchini.TIP: An easy formula to remember when cooking couscous is to use equal amounts of liquid to couscous.