Chilli Cous Cous Chicken



1 3/4 Cup Pearl Couscous

1 x Tablespoon Olive Oil

350g Chicken Breast

1 x Garlic Clove – chopped

2 x Cups of Water – Boiled

1 x Mango

1/2 Cucumber

1 x Banana Chilli

1/2 Cup Coriander

1/2 Mint

Red Kellys Chilli & Lime dressing



Place Couscous into pot with two cups of boiled water – let sit for 15mins until water is fully absorbed.

Baste Chicken breasts with Red Kellys Chilli & Lime dressing and let sit for half hour in fridge.

Thinly slice Mango, Cucumber and Banana Chilli. Thinly chop Coriander and Mint – Place into serving plate and add Red Kellys Chilli & Lime dressing and toss together.

Pre-Heat hotplate to high heat and place chicken to cook until golden brown, slice into 5mm slices and set aside.

To assemble transfer couscous to a large serving plate and stir in Red Kellys Chilli & Lime dressing, Mango, Cucumber, Banana Chilli. Combine all ingredients together and place sliced chicken on top with a generous sprinkle of chopped Coriander.



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