Lemon and garlic chicken with steamed squash
1 large, cut into 3cm pieces
¼ cup(s), (40g)
Skinless chicken breast
600 g, (tenderloins), fat trimmed
1 clove(s), crushed
½ cup(s), (100g)
¼ cup(s), torn
- 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.
- 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.
- 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.
- Add the tomato mixture and basil to the couscous and toss to combine. Serve with the chicken.