FTC Honey Mustard Chicken

While the veggies are roasting, finely chop the garlic. Zest the lemon to get a pinch, then juice. Roughly chop the baby spinach leaves. Cut the chicken thigh into 2cm chunks.

In a medium saucepan, add the water and 1/2 the chicken-style stock powder and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.

Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the chicken, tossing occasionally, until golden and cooked through, 4-5 minutes. While the chicken is cooking, combine the garlic, lemon juice, wholegrain mustard (see ingredients), honey, remaining chicken-style stock powder and a splash of water in a small bowl. Season with pepper. Remove the frying pan from the heat and stir through the honey mustard sauce until the chicken is well coated, 1 minute. TIP: The chicken is cooked through when it's no longer pink inside.

Add the roasted veggies, baby spinach and a drizzle of olive oil to the cooked couscous. Toss to combine and season to taste. In a second small bowl, combine the Greek-style yoghurt, lemon zest and a drizzle of olive oil. Season with salt.