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 x Banana Chilli
1/2 Cup Coriander
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.