Double Herby Chicken & Cheesy Veggie Couscous

If you've doubled your chicken breast, flavour in a large bowl.

--------------------------------------CCM TEXT-------------------------------------- • Meanwhile, 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 chicken and garlic & herb seasoning. Drizzle with olive oil and toss to coat. • In a medium saucepan, add the water and chicken-style stock powder and bring to the boil. Add couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

• While couscous is cooking, heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook chicken in batches, until cooked through, 3-5 minutes (depending on thickness). • Meanwhile, cut lemon into wedges. In a small bowl, combine mayonnaise and a squeeze of lemon juice. Roughly chop baby leaves. • Add baby leaves, roasted veggies and grated Parmesan cheese to the couscous. Season and stir to combine.

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