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Chicken with lemon & courgette couscous

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

  • Prep: 20 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 275
  • Carbohydrates 29
  • Saturated Fat 1
  • Sugar 4
  • Protein 25
  • Fat 7
  • Fibre 1
  • Salt 0.37

Nutrition per serving

  • Calories 275
  • Carbohydrates 29
  • Saturated Fat 1
  • Sugar 4
  • Protein 25
  • Fat 7
  • Fibre 1
  • Salt 0.37

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

Method

  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.

  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.

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