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Photo of Seared chicken with mint yogurt dressing by WW

Seared chicken with mint yogurt dressing

4
Points® value
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Moderate
Juicy strips of chicken on a bed of couscous and veg, with a tangy yogurt dressing

Ingredients

Wholewheat Couscous, dry

150 g

Vegetable stock cube

1 cube(s), crumbled

Chicken breast, skinless, raw

660 g, cut into 1cm-wide strips

Thyme, Fresh

2 tablespoon(s)

Coriander, Dried

4 teaspoon(s), level

Calorie controlled cooking spray

4 spray(s)

Peas, fresh or frozen

100 g

Sugar Snap Peas

100 g, sliced diagonally

Red pepper

1 medium, deseeded and cut into thin strips

Spring Onions

2 medium, sliced diagonally

Cumin seeds

½ teaspoon(s), level

Mint, Fresh

10 g

0% fat natural Greek yogurt

150 g

Lime Juice, Fresh

20 ml

Instructions

  1. Put the couscous in a bowl, pour over enough boiling water to cover, stir in the stock cube and cover with a plate. Leave for about 5 minutes, or until the stock is absorbed and the grains are tender. Using a fork, fluff up the couscous and set aside.
  2. Meanwhile, using a hand-held blender, blend together all the dressing ingredients, except the cumin seeds. If you don’t have a hand-held blender, finely chop the mint and combine with the yogurt and juice of the lime. Transfer to a bowl, season and scatter the cumin seeds over.
  3. Sprinkle the chicken with the thyme and coriander. Season then turn until evenly coated. Heat a griddle pan or nonstick frying pan over a high heat. Spray the chicken with the cooking spray. Cook over a medium-high heat for 6 minutes, turning once, until cooked through and golden.
  4. Meanwhile, bring a saucepan of water to the boil, add the peas, sugar snaps, pepper and spring onion, and cook for 3 minutes, or until tender. Drain and refresh under cold running water.
  5. Divide the couscous between 4 large, shallow bowls then top with the peas, sugar snaps, pepper, spring onion and chicken. Serve with the dressing spooned over.

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