Smoky Lemon Pepper Chicken with Broccoli Pineapple Couscous

Smoky Lemon Pepper Chicken with Broccoli Pineapple Couscous

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 6, 2017.
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Deliciously easy and speedy!

Ingredients

BROCCOLI PINEAPPLE COUSCOUS

  • 1 cup stock (chicken or vegetable)
  • 1 teaspoon olive oil
  • 1 cup couscous
  • ¼ teaspoon salt
  • 1 head broccoli, florets very finely chopped (discard stalk)
  • ¼ red onion (optional, adults)
  • 1 Lebanese cucumber
  • 1 tomato
  • 1 can pineapple pieces, 1 tablespoon of juice reserved then drained
  • 3 tablespoons finely chopped mint leaves

COUSCOUS DRESSING

  • 1½ tablespoons olive oil
  • 1 teaspoon runny honey
  • 1 teaspoon mustard (e.g. wholegrain, Dijon)
  • 2 teaspoons vinegar (e.g. red wine, white wine)
  • 1 tablespoon reserved pineapple juice

SMOKY LEMON PEPPER CHICKEN

  • 550g chicken breasts
  • 2 teaspoon chicken spice mix (optional, adults)

TO SERVE

  • 150g natural yoghurt

Steps

  1. a medium pot of salted water to the boil.
  2. Bring stock to the boil in a medium pot on high heat. As soon as boils, turn off heat, add oil, couscous and salt. Stir, cover and leave for 5 minutes, then fluff up grains with a fork. Cover to keep warm.
  3. Cook broccoli in pot of boiling water for about 2 minutes, until tender. Drain and set aside. In a large bowl, whisk all couscous dressing ingredients. Set aside.
  4. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Season with salt and coat with chicken spice mix.
  5. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for 3-4 minutes each side (depending on thickness), or until golden and cooked through. Set aside, covered with foil, to rest for a few minutes before slicing thickly against the grain.
  6. Finely dice red onion until you have 2 tablespoons worth; dice cucumber and tomato 1cm; roughly chop pineapple pieces. Add all to bowl with dressing, along with cooked couscous, broccoli and mint. Toss to combine and season with salt and pepper.
  7. divide broccoli pineapple couscous between plates, top with smoky lemon pepper chicken and dollop with yoghurt.

Nutritional Information

Energy 1840 kj
440 kcal
Protein 37.4g
Carbohydrate 32.5g
Fat 17.1g