Chicken with lemon & courgette couscous
- Good Food team
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Serves 4
Easy
Prep: 20 mins
Cook: 15 mins - 20 mins
A star rating of 4.3 out of 5.159 ratingsRate
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Add a touch of zest to your midweek meal with this low-fat family supper
Healthy
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Sticky coconut rice, mango & passion fruit
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Ingredients
Nutrition
Units:
MetricUS
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200g couscous
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400ml chicken stock
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2 tbsp olive oil
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4 courgettes
grated
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2 lemons
1 halved, 1 cut into wedges
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2 boneless, skinless chicken breasts
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Nutrition: per serving
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kcal275
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fat7g
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saturates1g
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carbs29g
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sugars4g
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fibre1g
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protein25g
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salt0.37g
low
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Method
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step 1
Tip the couscous into a large bowl and pour over the stock. Cover and leave for 10 mins until fluffy and all the stock has been absorbed. Heat 1 tbsp oil and fry the courgettes until softened and crisping at the edges. Tip into the couscous, then stir in with plenty of seasoning and a good squeeze of lemon juice from one of the halves.
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step 2
Halve the chicken breasts horizontally and put each piece on a sheet of cling film. Cover with another sheet and beat each piece out with a rolling pin to make it thinner. Season. Heat the remaining oil in a large pan and fry the chicken for about 2 mins on each side until cooked through. Squeeze over the juice from the other lemon half and serve with the couscous and lemon wedges on the side.
Recipe from Good Food magazine, March 2010
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A star rating of 4.3 out of 5.159 ratings
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