Piri piri chicken with warm couscous salad
1 x 3 second spray(s)
1 medium, cut into 2cm pieces
500 g, cut into 2cm pieces
1 large, cut into 2cm pieces
1 medium, cut into 12 wedges
2 medium, thickly sliced
Skinless chicken breast
Peri peri seasoning
Canned chickpeas, rinsed and drained
240 g, (1x400g can)
⅓ cup(s), chopped
- Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Spread carrot, pumpkin, capsicum, onion and zucchini on prepared tray and lightly spray with oil. Bake for 45 minutes or until tender and lightly browned. Cool to room temperature.
- Meanwhile, cut chicken in half horizontally to make 4 flat pieces. Sprinkle seasoning over both sides of chicken and place on a plate. Cover loosely with plastic wrap and refrigerate until required.
- Bring stock to the boil in a medium saucepan. Add couscous. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Drizzle with oil and juice and scrape with a fork to separate grains. Transfer couscous mixture to a large bowl. Add chickpeas and roasted vegetables and toss gently to combine.
- Preheat a chargrill or barbecue over medium-high heat. Cook chicken for 2–3 minutes each side or until cooked through. Cut each piece of chicken into 4 slices. Divide couscous salad among plates and top with chicken. Sprinkle with coriander to serve.