Garlic-Herb Chicken & Capsicum Relish
with Israeli Couscous Salad & Feta- Milk
- Sulphites
- Almond
- Wheat
- Gluten
- Cashew
- Pine nut
- May contain traces of allergens
1 sachet
Garlic & Herb Seasoning
1 packet
Cow's Milk Feta
( )
1
Tomato
320 g
Chicken Breast
1 packet
Chargrilled Capsicum Relish
()
1 packet
Baby Spinach Leaves
1 packet
Flaked Almonds
()
1
Cucumber
1 packet
Pearl (Israeli) Couscous
()
• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return to the pan with a drizzle of olive oil.
If you've swapped to chicken breast, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Coat chicken as above.
------------------------------------------CCM TEXT-------------------------------------------- • While couscous is boiling, slice cucumber into half-moons. Roughly chop tomato. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken and garlic & herb seasoning. Season with salt and pepper. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
Heat frying pan as above. Cook chicken steaks until cooked through (when no longer pink inside), 3-5 minutes each side. Continue with recipe as above.
----------------------------------CCM TEXT------------------------------- • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
--------------------------------------CCM TEXT------------------------------------ • To the pan with couscous, add cucumber, tomato, baby leaves and a drizzle of vinegar and olive oil. Season with salt and pepper. Crumble over feta and toss to combine. • Divide cucumber couscous salad between plates. Top with garlic-herb chicken. • Sprinkle over almonds. Serve with chargrilled capsicum relish. Enjoy!
