Chicken and Green Vegetable Couscous
This recipe is dairy-free.
Prep Time
20 minutes
Cook Time
10 minutes
Serving
Serves 1
Method
Step 1. Heat the oil in a saucepan and sauté the spring onion for 1 minute. Add the chicken, zucchini and seasonings and sauté for 5-8 minutes or until chicken is just cooked through. Add the peas and cook for a further minute.
Step 2. Meanwhile, combine the stock and couscous, cover and stand for 5 minutes or until all the liquid has been absorbed. Fluff with a fork, transfer to a serving plate and spoon over chicken mixture. Top with rocket and serve with a squeeze of lemon.
Ingredients
- 1 teaspoon olive oil
- 1 spring onion (10g), finely sliced
- 2 x 55g chicken tenderloins, sliced
- 1 small (150g) zucchini, cut into ½cm thick slices
- Salt and freshly ground black pepper, to taste
- 2 tablespoons frozen peas (33g), defrosted
- ½ cup boiling chicken stock
- ¼ cup (50g) couscous
- Few sprigs rocket, for serving
- Lemon wedge, for serving
Per serve:
Energy: 1630kj (391kcal)
Protein: 34g
Fat: 7.7g
Carbohydrates: 42.2g