LEMON CHICKEN WITH FRUITY OLIVE COUSCOUS

Lemon chicken with fruity olive couscous image

A low-fat dish of grilled citrus chicken with fresh salad that can be whipped up for a quick supper

Provided by Good Food team

Time 28m

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 460 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 2.1 milligram of sodium