Creole Chicken & Roast Veggie Couscous

While the veggies are roasting, finely chop the garlic. Roughly chop the baby spinach leaves. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the Creole spice blend, brown sugar, the salt, and a drizzle of olive oil. Add the chicken and turn to coat.

Heat a large frying pan over a medium-high heat. Toast the flaked almonds until golden, 2-3 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Remove from the heat.

TIP: The chicken is cooked through when it's no longer pink inside.

TIP: Don’t worry if your chicken gets a little charred during cooking. It adds to the flavour!

While the chicken is cooking, melt the butter in a medium saucepan over a medium-high heat. Cook the garlic until fragrant, 1 minute. Add the water and chicken-style stock powder and bring to the boil. Add the couscous and stir to combine, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

Add the roasted veggies and baby spinach to the couscous. Stir to combine and season to taste.