Grilled lemon and chilli chicken with couscous
Nutrition Facts
each servingIngredients
all 11 types- 1 medium chicken fillet, about 150g
- 2 tsp olive oil
- half tbsp lemon juice
- 1 tbsp chopped fresh mint
- 1 clove garlic
- 2 tsp crushed chillies
- quarter tsp red wine vinegar
- half red pepper, chopped
- 25g couscous
- 3 cherry tomatoes
- 1 tbsp chopped fresh flat leaf parsley
Directions
8 steps in totalSlice the chicken fillets into strips about as thick as your finger.
In a small bowl, combine the olive oil, lemon juice, mint, garlic, chillies and red wine vinegar.
Add half the dressing to the sliced chicken fillet and set aside to marinade for 30 minutes.
In another small bowl, add the remainder of the dressing to the couscous and add enough water to just cover. Set aside for at least 15 minutes.
In the meantime, grill the red pepper until the skin is black. Take off the heat and once cool enough to touch, peel the blackened skin off and chop.
Chop the cherry tomatoes in half and chop the parsley.
Heat the grill and when hot cook the chicken strips and any marinade clinging to them. Grill for about 3-4 minutes on each side.
When done, fluff up the couscous and add the grilled chicken and prepared vegetables to serve.
