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Lemon chicken with fruity olive couscous

Lemon chicken with fruity olive couscous

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A low-fat dish of grilled citrus chicken with fresh salad that can be whipped up for a quick supper

Nutrition: per serving
low inkcal460
low infat11g


  • 4 skinless chicken breasts
  • juice 2 lemons
  • 2 tbsp olive oil
  • 1 tsp dried chilli flakes
  • 3 garlic cloves , crushed

For the couscous

  • 200g couscous
  • 85g sultana
  • 250ml hot chicken stock
  • 85g pitted green olive
  • 400g can chickpeas , drained
  • 2 tbsp chopped flat-leaf parsley


  • STEP 1

    Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, then opening out like a book. Whisk together the lemon juice, olive oil, chilli flakes and garlic. Pour half over the chicken and marinate for 15 mins.

  • STEP 2

    Meanwhile, put the couscous and sultanas in a bowl, then pour over the stock. Cover the bowl with cling film and leave for 5 mins.

  • STEP 3

    Heat a griddle or non-stick frying pan, remove the chicken from the marinade and cook for 4 mins on each side until golden and cooked through.

  • STEP 4

    Fluff up the couscous with a fork and stir in the olives, chickpeas, parsley and the other half of the marinade. Season and serve with the chicken.

Recipe from Good Food magazine, February 2012

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A star rating of 4.5 out of 5.31 ratings

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