Chicken with lemon & courgette couscous
Add a touch of zest to your midweek meal with this low-fat family supper
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 15 - 20 mins
Low-fat
- Tip the couscous into a large bowl and pour over the stock. Cover and leave for 10 mins until fluffy and all the stock has been absorbed. Heat 1 tbsp oil and fry the courgettes until softened and crisping at the edges. Tip into the couscous, then stir in with plenty of seasoning and a good squeeze of lemon juice from one of the halves.
- Halve the chicken breasts horizontally and put each piece on a sheet of cling film. Cover with another sheet and beat each piece out with a rolling pin to make it thinner. Season. Heat the remaining oil in a large pan and fry the chicken for about 2 mins on each side until cooked through. Squeeze over the juice from the other lemon half and serve with the couscous and lemon wedges on the side.
Per serving
275 kcalories, protein 25g, carbohydrate 29g, fat 7 g, saturated fat 1g, fibre 1g, sugar 4g, salt 0.37 g
Recipe from Good Food magazine, March 2010.
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http://www.bbcgoodfood.com/recipes/333612/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 15 - 20 mins
Low-fat
Ingredients
- 200g couscous
- 400ml chicken stock
- 2 tbsp olive oil
- 4 courgettes , grated
- 2 lemons , 1 halved, 1 cut into wedges
- 2 boneless, skinless chicken breasts
Per serving
275 kcalories, protein 25g, carbohydrate 29g, fat 7 g, saturated fat 1g, fibre 1g, sugar 4g, salt 0.37 g
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