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Chicken couscous salad
Chicken couscous salad
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Colorful and satisfying chicken salad.
Ingredients:
  • 4 skinless chicken breasts
  • olive oil cooking spray
  • 250g punnet cherry tomatoes, halved
  • 1 zucchini, sliced diagonally
  • 1 bunch asparagus, trimmed, cut into 4
  • 375.00 ml couscous
  • 382.50 gm salt reduced chicken style liquid stock, boiling
  • 44.00 gm sweet chilli sauce
  • 42.00 gm fresh lime juice
Instructions:
  • 1. Preheat your oven to 180ºC and line 2 baking trays with baking paper. 2. In a hot non-stick frying pan, spray the chicken with oil and season with salt and pepper. Cook for 2 minutes on each side until golden. 3. Transfer the cooked chicken to one of the prepared baking trays. 4. Place the vegetables on the other baking tray, spray with oil, season with salt and pepper, and cover with foil.
  • Bake chicken and vegetables for 10 minutes. Remove chicken from oven, cover, and let it rest for 10 minutes. Increase oven temperature to 220°C and continue baking vegetables, uncovered, for another 10 minutes until tender.
  • In a heatproof bowl, add couscous and pour in boiling stock. Cover and let it sit for 3 minutes, then gently fluff it with a fork to separate grains. In a jug, combine sweet chili sauce, lime juice, salt, and pepper and whisk until well combined.
  • Combine warm vegetables with couscous, then plate. Top with sliced chicken and drizzle with chili lime mixture. Serve.

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