Zesty! Herby! Creamy! This Mediterranean-inspired meal features lemon, garlic and herbs in an easy marinade for chicken breast strips, while currants and carrot bring colour and flavour to the buttery couscous.
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garlic & herb seasoning
chicken breast strips
dill & parsley mayonnaise(ContainsEggs)
mixed salad leaves
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
chicken-style stock powder
couscous(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)
Zest the lemon to get a pinch, then slice into wedges. In a large bowl, combine the garlic & herb seasoning, lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Add the chicken breast strips, season with salt and pepper and toss to coat. Set aside.
Grate the carrot (see ingredients), unpeeled. Roughly chop the tomato. Finely chop the garlic. In a small bowl, add the dill & parsley mayonnaise and season with salt and pepper. Set aside. In a medium bowl, combine the tomato and mixed salad leaves. Just before serving, add the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper, then toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a second small bowl.
In a medium saucepan, melt the butter and a drizzle of olive oil over a medium-high heat. Add the garlic and carrot and cook until fragrant, 1 minute. Add the water, currants and the chicken-style stock powder and bring to the boil. Add the couscous, stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork, then add a generous squeeze of lemon juice and season with salt and pepper. Set aside, uncovered.
While the couscous is cooking, return the frying pan to a medium-high heat with a good drizzle of olive oil. When the oil is hot, cook the chicken, in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a plate to rest. TIP: Don't worry if your chicken gets a little charred during cooking – it adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
Divide the carrot couscous and tomato salad between plates. Top with the lemon and herb chicken strips. Spoon over any chicken resting juices and drizzle over the dill-parsley mayo. Top with the toasted almonds. Serve with any remaining lemon wedges.