Garlic & Herb Chicken

• In a large heatproof bowl, place couscous and chicken-style stock powder. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave until all water is absorbed, 5 minutes. Fluff up with a fork and set aside.

• Meanwhile, roughly chop silverbeet. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook silverbeet until tender, 3-4 minutes. Season to taste, then transfer to the bowl with couscous. • Cut lemon into wedges. In a small bowl, combine mayonnaise with a squeeze of lemon juice. Set aside. • Roughly chop roasted almonds.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken and turn to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

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

• To the bowl with the couscous and silverbeet, add roasted veggies and grated Parmesan cheese. Toss to combine and season to taste.