Chicken couscous salad

Name: Chicken couscous salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 skinless chicken breasts; olive oil cooking spray; 250g punnet cherry tomatoes, halved; 1 zucchini, sliced diagonally; 1 bunch asparagus, trimmed, cut into 4; 1 1/2 cups couscous; 1 1/2 cups Massel salt reduced chicken style liquid stock, boiling; 2 tbsp sweet chilli sauce; 2 tbsp fresh lime juice

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Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 4

Cost: $6.40 /serving

Author : Kim Meredith

pan fry cherry tomatoes spring

Ingredients

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4 skinless chicken breastsolive oil cooking spray250 grams punnet cherry tomatoes, halved1 zucchini, sliced diagonally1 bunch asparagus, trimmed, cut into 41 1/2 cups couscous1 1/2 cups Massel salt reduced chicken style liquid stock, boiling2 tbsp sweet chilli sauce2 tbsp fresh lime juice

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Instructions

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Step 1

Preheat oven to 180ÂºC. Line 2 baking trays with baking paper. Heat a non-stick frying pan over medium-high heat. Spray chicken with oil. Season with salt and pepper. Cook for 2 minutes each side or until golden. Remove from frying pan. Place onto a baking tray. Place vegetables onto second baking tray. Spray with oil. Season with salt and pepper. Cover vegetables with foil.

Step 2

Bake chicken and vegetables for 10 minutes. Remove chicken from oven. Cover. Stand for 10 minutes. Increase oven to 220Ã‚ÂºC. Bake vegetables, uncovered, for a further 10 minutes or until tender.

Step 3

Place couscous into a heatproof bowl. Pour over boiling stock. Cover. Stand for 3 minutes. Stir gently with a fork to separate grains. Place sweet chilli sauce, lime juice, and salt and pepper into a jug. Whisk with a fork until well combined.

Step 4

Toss warm vegetables through couscous. Spoon onto serving plates. Slice chicken and place on top of couscous. Drizzle with chilli lime mixture. Serve.