Lime Roasted Chicken with Herb and Feta Couscous
Nutrition per serving
| Calories | 788 kcal |
| Protein | 63 g |
| Carbs | 56 g |
| Fats | 33.4 g |
| Saturated Fat | 17 g |
| Monounsaturated Fat | 10.8 g |
| Polyunsaturated Fat | 2.3 g |
| Sugars | 7 g |
| Fiber | 5.5 g |
| Sodium | 1,782 mg |
Ingredients
| Fresh Coriander | |
| Fresh Mint Leaves | |
| Feta Cheese | |
| Courgette (Zucchini) | |
| Chicken Breast | |
| Lime | |
| Vegetable Stock Cube | |
| Couscous | |
| Olive Oil |
Preparations
1. Preheat oven to 220 C (430 F)
1. Preheat oven to 220 C (430 F)
2. Roughly chop the coriander/mint.
3. Slice the feta cheese into 1cm pieces
4. Top and tail the courgette and cut in half lengthways. Slice 1 half into ½ cm strips.
Cooking Instructions
1. To prepare the chicken, place on a baking tray and coat in ½ a teaspoon of olive oil, ½ a tablespoon of lime juice and a pinch of salt and pepper. Place in the oven and bake for about 15 to 20 minutes until cooked through.
1. To prepare the chicken, place on a baking tray and coat in ½ a teaspoon of olive oil, ½ a tablespoon of lime juice and a pinch of salt and pepper. Place in the oven and bake for about 15 to 20 minutes until cooked through.
2. To make the couscous, bring 125ml of water to boil. Add the stock pot and stir to dissolve. Add the couscous, cover with a lid, remove from heat and set aside for 10 minutes until the grains have absorbed all the liquid.
3. Meanwhile, heat a teaspoon of olive oil in a frying pan over high heat. Sprinkle a pinch of salt and pepper over the courgette strips, add to the pan and fry for about 2 minutes until golden brown on both sides. Remove to a plate and set aside.
4. Remove the chicken from the oven and set aside until serving.
5. Fluff the cooked couscous with a fork to separate the grain. Add the mint, coriander, feta cheese and courgettes.
6. Serve In a bowl with the chicken on top and a little sprinkle of lime zest.