Lemon and garlic chicken with steamed squash
5
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A fresh mid-week dinner and the leftover cous cous makes a next-day lunch.
Ingredients
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
Garlic
1 clove(s), crushed
Olive oil
1 tbs
Dry couscous
½ cup(s), (100g)
Fresh basil
¼ cup(s), torn
Instructions
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.
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