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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This chicken bowl includes 4 of your 5-plus-a-day. The ease of the recipe and the great flavours, makes for a wonderful dinner for two.
1 Heat the oven to 200°C/fan 180°C/gas 6. Mix all the marinade ingredients in a small bowl. Add the chicken to the bowl, rubbing in the marinade to make sure it’s well coated. Set aside.
2 Put the vegetables for roasting in a roasting tin. Drizzle with the olive oil, season with black pepper and turn to coat. Add the reserved lime halves to the tin.
3 Put the chicken breasts on top of the veg and roast for 30–35 min until the chicken has cooked through and the juices run clear when pierced. Meanwhile, cook the couscous according to the pack instructions.
5 Once the chicken and veg are cooked remove the roasting tin from the oven and put the chicken on a plate to rest. Meanwhile, steam the broccolini for 2–3 min, then refresh under cold water. Cut the chicken into 1.5cm thick slices. Arrange the ingredients in 2 bowls, squeeze out the roasted garlic if you like and add a dollop of yogurt to each, if using.
Serve sprinkled with black pepper, with the lime halves for squeezing over.
Calories 489 cal
Kilojoules 2046 kJ
Total fat 10.2 g
Saturated fat 2.6 g
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