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Chicken with lemon & courgette couscous

Chicken with lemon & courgette couscous

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Rating: 4 out of 5.144 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

Add a touch of zest to your midweek meal with this low-fat family supper

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal275
fat7g
saturates1g
carbs29g
sugars4g
fibre1g
protein25g
low insalt0.37g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, March 2010

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Overall rating

Rating: 4 out of 5.144 ratings

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