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
- 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.
