Lemon chicken with fruity olive couscous

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

  • Prep:20 mins
    Cook:8 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 460
  • fat 11g
  • saturates 2g
  • carbs 49g
  • sugars 15g
  • fibre 4g
  • protein 39g
  • salt 2.1g


  • 4 skinless chicken breasts
  • juice 2 lemons
  • 2 tbsp olive oil
  • 1 tsp dried chilli flakes
  • 3 garlic cloves, crushed
  • 200g couscous
  • 85g sultanas
  • 250ml hot chicken stock
  • 85g pitted green olives
  • 400g can chickpeas, drained
  • 2 tbsp chopped flat-leaf parsley


  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.

  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.

  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.

  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.

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