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Spicy chicken tenderloins with pomegranate

Spicy chicken tenderloins with pomegranate

Total Time
1 hr
45 min
15 min
Fresh pomegranate arils are like little ruby-red jewels that you can eat.


Olive oil

2 tsp


¼ cup(s), pomegranate

Orange rind

2 tsp, finely grated

Fresh coriander

1 cup(s)

Baby carrot

10 individual, (2 bunches), peeled


125 g, (1/2 cup seeds)

Moroccan seasoning

1 tbs


½ tsp, white

No added sugar orange juice

cup(s), freshly squeezed

Skinless chicken breast

630 g, (buy 700g tenderloins) fat trimmed

Dry couscous

¾ cup(s), (140g)

Reduced fat feta cheese

40 g, crumbled


  1. Combine molasses, rind, oil, seasoning, celery salt, pepper and 2 tablespoons juice in a large bowl. Add tenderloins and toss to coat. Cover and place in fridge for 30 minutes.
  2. Place couscous in a large heatproof bowl. Add ¾ cup (180ml) boiling water. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Roughly chop half the coriander. Add remaining juice, two-thirds of the pomegranate and chopped coriander to couscous and toss gently to combine. Season with salt and pepper.
  3. Boil, steam or microwave carrots until just tender. Drain. Cover to keep warm.
  4. Meanwhile, heat a large non-stick frying pan over medium heat. Remove chicken from marinade. Reserve marinade. Cook chicken for 2–3 minutes each side or until cooked through. Transfer to a plate and cover to keep warm. Add marinade to pan and bring to the boil. Reduce heat and simmer, stirring, for 3–4 minutes or until slightly thickened. Season sauce with salt and pepper.
  5. Top couscous with chicken and spoon over sauce. Sprinkle with feta and remaining pomegranate and coriander. Serve with carrots.


TIP: If serving less than 4, use leftovers to make Chicken & couscous salad for tomorrow’s lunch. Cover leftovers and place in fridge. The next day, toss 1 portion of couscous salad with 1 portion of chicken (thinly sliced) and 10g baby spinach leaves.