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Chicken lollipop dippers
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Total Time:
24 minutes
Nutrient-rich wholewheat couscous is high in fiber and essential copper for a well-functioning metabolism.
Ingredients:
  • 250 g fine asparagus
  • 120 g fresh or frozen asparagus
  • 120 g wholewheat couscous
  • 1 lemon
  • 20 g flaked almonds
  • 2 x 120g free-range skinless chicken breasts
  • olive oil
  • 2 heaped teaspoons sun-dried tomato paste
  • 2 tablespoons natural yoghurt
  • ½ a bunch of fresh mint (15g)
Instructions:
  • Prepare six wooden skewers by trimming them to fit in a large non-stick frying pan, then soak them in cold water. Trim the woody ends from 250g of fine asparagus and char in a dry pan over medium heat, turning occasionally. In a bowl, combine 120g of fresh or frozen peas with 120g of couscous and finely grate the zest of 1 lemon over them. Add enough boiling water to just cover the mixture, cover with a plate, and let it fluff up. Remove the asparagus, then toast 20g of flaked almonds in the pan until lightly golden and remove. Flatten the thicker side of 2 chicken breasts with the base of a pan and thread them onto three skewers each. Season with salt, pepper, and 1 teaspoon of oil. Cook the chicken in the pan for 10 minutes, turning every couple of minutes until golden and cooked through, adding the asparagus back in for the last minute. In a small bowl, mix 2 heaped teaspoons of sun-dried tomato paste with 2 tablespoons of yogurt and half of the lemon juice until smooth. Fluff the couscous with the remaining lemon juice and stir in chopped mint leaves. Slice between the skewers to create chicken lollipops, then dip in the sun-dried tomato yogurt and coat with the toasted almonds. Serve with the couscous and asparagus.

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