Add a touch of zest to your midweek meal with this low-fat family supper
Prep:20 mins Cook:20 mins
Nutrition per serving
400ml chicken stock
2 tbsp olive oil
4 courgettes, grated
2 lemons, 1 halved, 1 cut into wedges
2 boneless, skinless chicken breasts
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.
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