ROAST CHICKEN AND COUS COUS WITH A HERB MINT YOGHURT
“A quick, fresh and healthy dish perfect for a mid week meal. Spend a little bit more on some corn feed chicken to really boost this dish to one of your new favourites!“
Prep 10 mins
Cook 20 mins
WHAT YOU WILL NEED
- 1 lemon
- 2 corn feed chicken breast from your local butcher
- 50ml of white wine
- A few sprigs of fresh thyme
- 1 pack of plain cous cous
- Pinch of cumin
- 10g sultanas
- 10g pine nuts
- 1 tsp of fresh parsley
- 100g of green beans
- Salt and pepper
- 1 tsp fresh mint
- 1 tsp fresh coriander
- 1 tblsp Natural yoghurt
1, Preheat oven to 180 °c
2, Score and season a chicken breast with lemon, salt, black pepper and fresh thyme. Char grill the chicken breast on both sides for 4 minutes in a griddle pan then transfer to an ovenproof dish and place in a hot oven adding a splash of white wine for 15 minutes until the chicken is cooked through.
3, Make up cous cous as per instructions and add cumin, seasoning, sultanas, pine nuts and lots of fresh parsley.
4, Boil or steam some green beans.
5, Mix some fresh mint and coriander into natural yoghurt.
6, To serve, pile the cous cous onto a plate and top with the green beans.
7, Slice the chicken breast in half and place on top of the cous cous and green beans, pouring over the juices and wine, top with the herb mint yoghurt.