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Lemon & Thyme Chicken Couscous

Serves 2 25
Roast garlic and thyme chicken breast with an olive couscous, charred lemon and pickled onion.

Nutritional Information

Energy (kcal)

79kcal

Fat

2.1g

of which saturates

0.3g

Carbs

8.7g

of which sugars

3.9g

Fibre

0.5g

Protein

5.4g

Salt

0.73g

Energy (kcal)

579kcal

Fat

16g

of which saturates

2.5g

Carbs

64g

of which sugars

29g

Fibre

3g

Protein

39g

Salt

5.3g

Ingredients

  • 2 Chicken Breasts
  • 2 Garlic Cloves
  • 2 Sprigs of Thyme
  • 2 tbsp Olive Oil
  • 1/2 a Red Onion
  • 600ml Water
  • 200ml Cider Vinegar
  • 50g Caster Sugar
  • 2 tsp of Salt
  • 200g Plain Couscous
  • 10 Green Olives
  • 1 Lemon

Method

1. Heat 300ml of water with the vinegar and sugar and 10g salt to boiling, then pour over the sliced onion, cover and let sit until cooled.

2.Rub the chicken breasts with 1 tbsp olive oil, garlic and thyme and roast in a pre-heated oven at 180’C until fully cooked (20 minutes). Dice and keep to the side.

3. Boil 240ml of the chicken stock and add to the couscous with a drizzle of olive oil and a sprinkle of salt, cover with a lid and let sit for 10 minutes before fluffing. Half the lemon and heat in a dry frying pan flesh side down until charred (2 minutes), then squeeze the lemon juice into the couscous. Dice the olives and add to the couscous.

4.Serve the couscous topped with the chicken and with some of the drained pickled onion.

Tip

This recipe can be scaled up or down depending on your individual calorie or macro requirements.

Contains

Water, Chicken, Cider Vinegar, Couscous (WHEAT), Onions, Sugar, Olive Oil, Lemon Juice, Salt, Green Olive, Garlic, Thyme.

ALLERGY ADVICE: For allergens, see ingredients in CAPS & bold. This product may also contain traces of Sulphites.

 

 

Ingredients

  • 2 Chicken Breasts
  • 2 Garlic Cloves
  • 2 Sprigs of Thyme
  • 2 tbsp Olive Oil
  • 1/2 a Red Onion
  • 600ml Water
  • 200ml Cider Vinegar
  • 50g Caster Sugar
  • 2 tsp of Salt
  • 200g Plain Couscous
  • 10 Green Olives
  • 1 Lemon

Method

1. Heat 300ml of water with the vinegar and sugar and 10g salt to boiling, then pour over the sliced onion, cover and let sit until cooled.

2.Rub the chicken breasts with 1 tbsp olive oil, garlic and thyme and roast in a pre-heated oven at 180’C until fully cooked (20 minutes). Dice and keep to the side.

3. Boil 240ml of the chicken stock and add to the couscous with a drizzle of olive oil and a sprinkle of salt, cover with a lid and let sit for 10 minutes before fluffing. Half the lemon and heat in a dry frying pan flesh side down until charred (2 minutes), then squeeze the lemon juice into the couscous. Dice the olives and add to the couscous.

4.Serve the couscous topped with the chicken and with some of the drained pickled onion.

Tip

This recipe can be scaled up or down depending on your individual calorie or macro requirements.

Contains

Water, Chicken, Cider Vinegar, Couscous (WHEAT), Onions, Sugar, Olive Oil, Lemon Juice, Salt, Green Olive, Garlic, Thyme.

ALLERGY ADVICE: For allergens, see ingredients in CAPS & bold. This product may also contain traces of Sulphites.