Griddled chicken with herby couscous
5
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Chicken can quickly dry out on the barbecue, but cooking it in parcels keeps it lovely and moist
Ingredients
Chicken breast, skinless, raw
4 medium
Lemon Juice, Fresh
45 ml, juice of 2 lemons
Paprika
2 teaspoon(s), level, smoked
Thyme, Fresh
1 teaspoon(s), chopped
Red onion
1 small, finely sliced
Peppers, all types
2 medium, sliced
Courgette
2 medium, sliced
Calorie controlled cooking spray
4 spray(s)
Wholewheat Couscous, dry
200 g
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
20 ml
Chicken stock cube(s)
½ cube(s), made with 250ml hot water
Mint, Fresh
1 tablespoon(s), small handfull, chopped
Parsley, fresh
1 tablespoon(s), small handful, chopped
Instructions
1
Butterfly the chicken breast fillets. Cut in half lengthways, keeping one edge attached, and open out. Cover with cling film. Using a rolling pin, flatten to a 5mm thickness. Put the chicken in a bowl with the lemon juice, paprika and thyme, then marinate in the fridge for 1 hour.
2
Take 4 large double-layered squares of foil, put a chicken breast on each and divide the vegetables between them. Drizzle over any remaining marinade, mist with cooking spray and season well. Bring the edges of the foil up and scrunch together to create a parcel.
3
Put the parcels on a griddle or nonstick pan over a medium heat, and cook for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
4
Meanwhile, put the couscous in a heatproof bowl with the zest, and pour over the stock. Leave, covered, for 10 minutes, then stir in the lemon juice and herbs. Fluff up the grains with a fork and season well. Serve the couscous topped with the chicken and vegetables.
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