Chilli-lime chicken couscous
You can have this Thai-flavoured chicken dish on the table in 20 minutes. It's dairy free too!
Serves: 4
Time to make: 20 mins
Hands-on time: 5 mins
Ingredients
- 1¹⁄³ cups pearl couscous
- 400g packet pre-diced peeled pumpkin
- 6 store-bought chilli-lime marinated chicken skewers, meat removed from skewers (or make them yourself – see tip)
- 160g baby spinach and rocket leaf mix
- ¹⁄³ cup Thai-style salad dressing
Instructions
1 Cook couscous in a large saucepan of boiling water for 10 minutes, or until tender. Drain.
2 Meanwhile, spray a large non-stick frying pan with olive oil and set over medium-high heat. Add pumpkin to pan and cook, stirring occasionally, for 5 minutes, or until golden and tender. Transfer to a bowl. Add the chicken to the pan and cook, stirring occasionally, for 5 minutes, or until browned and cooked. Season with cracked black pepper. Remove the pan from the heat. Cool slightly.
3 Add the couscous and spinach mix to pan along with the salad dressing. Toss to combine. Divide among four serving bowls and serve.
HFG tip
If you can’t find marinated chicken in your supermarket, you can make your own by adding some lime juice and chilli paste to plain chicken skewers.
Nutrition Info (per serve)
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Calories 429cal
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Kilojoules 1792kJ
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Protein 32.8g
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Total fat 11.2g
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–Saturated fat 2.0g
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Carbohydrates 44.7g
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–Sugars 14.1g
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Dietary fibre 5.5g
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Sodium 459mg
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Calcium 62mg
-
Iron 1.9mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Vanessa Levis
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
