Add a touch of zest to your midweek meal with this low-fat family supper
Preparation and cooking times
Prep 20 minutes
Cook 15 - 20 minutes
• 200g couscous
• 400ml chicken stock
• 2 tbsp olive oil
• 4 courgettes , grated
• 2 lemons , 1 halved, 1 cut into wedges
• 2 boneless, skinless chicken breasts
1. Tip the couscous into a large bowl and pour over the stock. Cover and leave for 10 minutes until fluffy and all the stock have been absorbed. Heat 1 tbsp oil and fry the courgettes until softened and crisping at the edges. Tip into the couscous, then stir in with plenty of seasoning and a good squeeze of lemon juice from one of the halves.
2. Halve the chicken breasts horizontally and put each piece on a sheet of cling film. Cover with another sheet and beat each piece out with a rolling pin to make it thinner. Season. Heat the remaining oil in a large pan and fry the chicken for about 2 minutes on each side until cooked through. Squeeze over the juice from the other lemon half and serve with the couscous and lemon wedges on the side.
275 kcalories, protein 25g, carbohydrate 29g, fat 7 g, saturated fat 1g, fibre 1g, sugar 4g, salt 0.37 g