Chicken with Lemon & Courgette Couscous |
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Serves 2 |
Prep 20 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
100g couscous
200 - 250ml hot chicken stock
1/2 tbsp olive oil
2 coarsely grated courgettes
1/2 lemon, juiced - keep a tbsp for later
1 skinless, boneless chicken breast
salt & pepper
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Tip the couscous into a
large heatproof bowl, pour over the hot chicken stock,
cover and leave for 10 mins until fluffy and all the stock
has been absorbed.
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Heat 1 tbsp olive oil in a pan
over a medium heat and fry the coarsely grated courgettes
until soft and crisp at the edges. Tip this into the
couscous, then season, add the juice of 1/ 2 lemon and
stir.
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Halve the skinless, boneless
chicken breast crosswise and put on a sheet of baking
parchment. Cover with another sheet of baking parchment
and beat the piece of chicken out into an even thickness
using a rolling pin. Season.
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Heat 1 tbsp olive oil in a
large pan over a medium-high heat and fry the chicken for
2 mins on each side, or until cooked through. Add a
squeeze of lemon and
serve with the couscous.
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