A different and tasty way to prepare chicken breasts.


  • 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


  • Pre-heat the oven to 180°C/ Gas 4.
  • 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.
  • 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.
  • 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.
  • Trim the aubergines and courgettes and slice into long strips.
  • Brush each with olive oil, and grill on a griddle pan until they are crisp and tender.
  • Char the red peppers over a flame (or under the grill) until they are blackened, then peel.
  • To make the cous cous, add water and cook according to the packet instructions.
  • When the grains are soft and tender, season them with salt and pepper.
  • Drizzle the extra virgin olive oil over and stir in the fresh herbs.
  • Make the yoghurt dressing by mixing ther yoghurt with the herbs and lemon juice.
  • To serve, place some cous couse on a serving dish.
  • Cut the chicken breast in half horizontally and place on top.
  • Then add some roasted vegetables and top with a spoonful of the yoghurt dressing.

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