Lemony roast chicken couscous
Lemony roast chicken couscous is a dairy free main course. One serving contains 792 calories, 68g of protein, and 27g of fat. This recipe serves 4. For $5.93 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 39 would say it hit the spot. This recipe from BBC Good Food requires fresh mint leaves, juice of lemon, olive oil, and cherry tomatoes. From preparation to the plate, this recipe takes about 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is amazing. If you like this recipe, take a look at these similar recipes: Roast Split Chicken with Lemony Artichoke Sauce, Lemony Couscous, and Lemony Couscous Salad.
Servings: 4
Preparation duration: 20 minutes
Ingredients:
4 ready-cooked skinless chicken breasts, sliced
zest and juice of 1 lemon
3 tbsp olive oil
300g couscous
400ml hot chicken stock
250g pack of cherry tomatoes, halved
50g toasted pine nuts, almonds or walnuts
large handful of mint leaves
Equipment:
whisk
bowl
Cooking instruction summary:
Place the chicken in a shallow dish. Whisk together lemon zest and juice, and olive oil, season, if you want, then pour over the chicken. Cover and leave to marinate for 10 mins in the fridge. Meanwhile, put the couscous in a bowl and pour over the hot stock. Leave until the stock is absorbed, about 10 mins. Fluff up with a fork, cool for a few mins. Fold in the tomatoes, nuts and half the mint, then season to taste. Drain the lemony marinade from the chicken and mix two-thirds of it in with the couscous. Pile the chicken on top of the couscous, drizzle over the remaining juices and top with the rest of the mint.
Step by step:
1. Place the chicken in a shallow dish.
2. Whisk together lemon zest and juice, and olive oil, season, if you want, then pour over the chicken. Cover and leave to marinate for 10 mins in the fridge.
3. Meanwhile, put the couscous in a bowl and pour over the hot stock. Leave until the stock is absorbed, about 10 mins. Fluff up with a fork, cool for a few mins. Fold in the tomatoes, nuts and half the mint, then season to taste.
4. Drain the lemony marinade from the chicken and mix two-thirds of it in with the couscous.
5. Pile the chicken on top of the couscous, drizzle over the remaining juices and top with the rest of the mint.
Nutrition Information:
covered percent of daily need
