Pepper chicken with pearl couscous salad

Serves: 4

Time to make: 30 mins

Total cost: $19.12 / $4.78 per serve

(at time of publication)

Ingredients

250g pearl couscous
4 medium-sized courgetteszucchini, summer squashX, peeled in ribbons
4 chicken breast fillets (about 500g), trimmed
3 teaspoons sweet smoked paprika
3 teaspoons cracked black pepper
1 ½ tablespoons lemon juice
1 tablespoon olive oil
2 cups baby rocketarugulaX
2 large tomatoes, finely chopped

Instructions

1 Cook couscous in a medium-sized saucepan of boiling water for 8-10 minutes or until tender. Drain then refresh couscous under cold water. Drain again and transfer to a large bowl.

2 Meanwhile, spray a medium-sized grill pan or barbecue hotplate with oil and set over high heat. Add courgette ribbons to pan. Cook, turning once, for 2-3 minutes or until tender and browned (or marked with grill lines) all over. Transfer courgette ribbons to pearl-couscous bowl.

3 Slice each chicken breast fillet horizontally through the centre to make 2 thin fillets. Sprinkle fillets with paprika and black pepper. Add chicken to same grill pan set over a high heat and cook each side for 3 minutes or until cooked through.

4 Meanwhile, add lemon juice, oil, rocket and tomatoes to couscous bowl. Stir to combine.

5 Divide couscous salad among plates. Top with chicken to serve.

Nutrition Info (per serve)

Kilojoules 1800kJ

Calories 429cal

Protein 40g

Total fat 10g

–Saturated fat 2g

Carbohydrates 45g

–Sugars 5g

Dietary fibre 7g

Sodium 80mg

Calcium 110mg

Iron 3.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.