Easy Grilled Chicken with Couscous
To roast / bake:
- 4 pieces skinless chicken breast fillets
- A handful of green beans cut up into 4
- 2 large carrots diced 3-4 inches thick
- 1 large onion diced
- A 250 gram punnet cherry tomatoes – halved
- Red Kellys Sweet Chilli & Lime Dressing
To cook couscous:
- 1½ cups instant couscous
- 1½ cups salt-reduced chicken stock
- ½ teaspoon salt
- 1-2 tablespoons of butter or olive oil (optional)
Marinade breast fillets with Red Kelly’s Sweet Chilli & Lime Dressing. Leave covered in fridge for 30 minutes.
Pre-heat oven to 180 degrees and line a baking tray with baking paper (or alternatively, use a grill basket). Heat up a grill pan over medium-high heat whilst you season breast fillets with salt and pepper, and spray it with olive oil. Cook chicken on both sides for 2 minutes each or until golden. Remove from the grill pan and place them on baking tray with vegetables (seasoned with salt and pepper and sprayed with olive oil).
Bake chicken and vegetables for 10 minutes. Remove chicken and test with a fork. Leave it to stand for another 10 minutes. Leave vegetables to bake for another 10 minutes or until tender (not soft).
While the chicken and vegetables are baking, cook the couscous. Boil the stock (and butter / olive oil, if using) and pour it into a heatproof bowl. Pour in the couscous and salt. Stir to ensure the couscous is evenly moistened. Let it stand for 3 minutes covered before you fluff it with a fork to separate the grains. (If the couscous is still crunchy, cover and let it stand for another few minutes until all the stock is absorbed)
Once vegetables are cooked, toss them through the couscous and spoon onto serving plates. Slice the chicken and place on top of couscous. Drizzle with more Red Kellys Sweet Chilli & Lime dressing if desired. Enjoy!
- More roast vegetables ideas are eggplant, parsnip, zucchini, asparagus or mushrooms.
- The proportion for cooking couscous is generally 1:1 (1 cup liquid to 1 cup dry couscous). Less water makes drier couscous suitable for salads and serving with sauces. More water makes the couscous softer and slightly stickier.
- 1 cup dry couscous makes about 4 cups cooked.
- For another healthy option, couscous can be replaced with quinoa.
- To add some zest to this dish, simply squeeze some lime juice before serving.
- Any leftovers can be refrigerated for a salad the next meal.