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Moroccan chicken with couscous and roasted vegetables

Moroccan chicken with couscous and roasted vegetables

Points® value

Meal Items

Oil spray

2 x 3 second spray(s)

Skinless chicken breast

160 g

Cooked wholemeal couscous

½ cup(s)

Moroccan seasoning

1 tsp


1 tbs, (1tbs)

fresh mint

1 tbs

Red capsicum

¼ medium, (roasted)

Red onion

¼ medium, (roasted)


½ medium, (roasted)


¼ medium, (roasted)


Preheat oven to 180°C or 160°C fan-forced. Lightly spray 160g lean chicken breast with oil and sprinkle with 1 tsp Moroccan spice mix. Bake on a lined baking tray until golden and cooked through. Rest for 5 minutes and thickly slice. Bake ¼ capsicum (chopped), ¼ red onion (chopped), ½ roma tomato (chopped) and ¼ zucchini (chopped) on another lined tray until tender. Serve chicken and vegetables with ½ cup cooked couscous tossed with 1 tbs pistachios (chopped) and 1 tbs chopped fresh mint.