Chicken with Herb Cous Cous and Roasted Vegetables

A different and tasty way to prepare chicken breasts.

Ingredients


  • 4 organic chicken breasts
  • 300 g cous cous
  • 25 ml extra virgin olive oil
  • 1 tblsp chopped flat leafed parsley
  • for the marinade
  • ½ lemon, juice only (keep the peel)
  • 15 ml extra virgin olive oil
  • 3 garlic cloves (peeled and crushed)
  • 1 tblsp cracked black peppercorns
  • 1 tblsp cracked coriander seeds
  • for the roast vegetables
  • 1 aubergine
  • 2 courgettes
  • 2 red peppers
  • 25 ml olive oil
  • for the yoghurt dressing
  • 100 g natural greek yoghurt
  • 1 tblsp chopped mint
  • ½ tsp lemon juice
  • salt and black pepper

Method

  1. Pre-heat the oven to 180°C/ Gas 4.
  2. Make the marinade for the chicken by putting the lemon juice in a dish, along with the lemon peel, the olive oil, crushed garlic and cracked black peppercorns.
  3. Put the chicken breasts in and make sure they are copletely coated with the mixture, and leave to marinate in the fridge for at least 2 hours.
  4. Sear the chickens on both sides on a hot griddle pan and then place them in a pre-heated oven and roast for 10-12 minutes until cooked through.
  5. Trim the aubergines and courgettes and slice into long strips.
  6. Brush each with olive oil, and grill on a griddle pan until they are crisp and tender.
  7. Char the red peppers over a flame (or under the grill) until they are blackened, then peel.
  8. To make the cous cous, add water and cook according to the packet instructions.
  9. When the grains are soft and tender, season them with salt and pepper.
  10. Drizzle the extra virgin olive oil over and stir in the fresh herbs.
  11. Make the yoghurt dressing by mixing ther yoghurt with the herbs and lemon juice.
  12. To serve, place some cous couse on a serving dish.
  13. Cut the chicken breast in half horizontally and place on top.
  14. Then add some roasted vegetables and top with a spoonful of the yoghurt dressing.




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