Lemon chicken with fruity olive couscous

10-30 minutes 4 servings 600 kcal or less bulgar wheat citrus counts as 1 of 5 a day diet easy to shop folate grain grilled chicken healthy iron low calorie mains midweek moroccan quick salad weeknight

N/A

Source

Ingredients

4 skinless chicken breasts

juice 2 lemons

2 tbsp olive oil

1 tsp dried chilli flakes

3 garlic cloves , crushed

200g couscous

85g sultana

250ml hot chicken stock

85g pitted green olive

400g can chickpeas , drained

2 tbsp chopped flat-leaf parsley

Method

Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, then opening out like a book. Whisk together the lemon juice, olive oil, chilli flakes and garlic. Pour half over the chicken and marinate for 15 mins.

Meanwhile, put the couscous and sultanas in a bowl, then pour over the stock. Cover the bowl with cling film and leave for 5 mins.

Heat a griddle or non-stick frying pan, remove the chicken from the marinade and cook for 4 mins on each side until golden and cooked through.

Fluff up the couscous with a fork and stir in the olives, chickpeas, parsley and the other half of the marinade. Season and serve with the chicken.