Grilled fennel chicken with orange, kale and chickpea salad

Whip us this Mediterranean-style grilled chicken recipe in just 25 minutes for an iron and protein boost.

Serves: 4

Time to make: 25 mins

Ingredients

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3 large oranges
4 x 125g chicken breast fillets
1 teaspoon fennel seeds, crushed
1 tablespoon fresh thyme leaves
2 tablespoons olive oil
¾ cup wholemeal couscous
½ cup finely chopped flat-leaf parsley
125g semi-dried tomato strips
400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
2 cups chopped curly kale

Instructions

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1 Peel, halve and slice two of the oranges. Juice the remaining orange.

2 Cut chicken in half lengthways to form thin fillets. Place in a shallow dish. Sprinkle with fennel, thyme and season with cracked black pepper. Drizzle over half the oil and half the orange juice. Toss to coat.

3 Heat a large chargrill pan or barbecue hotplate over high. Cook the chicken, turning, for 3–4 minutes, or until the chicken is browned and cooked through.

4 Meanwhile, in a heatproof bowl place the couscous. Add ¾ cup boiling water. Cover and stand for 5 minutes. Stir with a fork to separate couscous grains. Season with pepper. Stir in the remaining ingredients, including orange slices, remaining orange juice and olive oil.

5 Serve the grilled chicken with the orange, kale and chickpea salad.

Nutrition Info (per serve)

Calories 622 cal

Kilojoules 2602 kJ

Protein 44.8 g

Total fat 14.9 g

Saturated fat 2.5 g

Carbohydrates 66.2 g

Sugar 28.7 g

Dietary fibre 17.7 g

Sodium 512 mg

Calcium 200 mg

Iron 6.9 mg

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.