Women's Health Australia - - FOOD HUB -


2 × 100g skin­less chicken breasts 62g (½ cup) pearl (big) cous­cous 1 bunch broc­col­ini

Greek-style yo­ghurt, to serve (op­tional)


2 tsp ground chilli

2 tsp Mid­dle Eastern spice blend 2 tsp rice malt syrup

2 tsp lime zest

1 tsp ground su­mac

½ tsp gar­lic salt

Juice of ½ lime (re­serve the lime halves after you’ve juiced)

1 tbs olive oil

Pink salt and freshly ground black pep­per

Roast ve­g­ies:

1 red (Span­ish) onion, quar­tered

200g med­ley cherry toma­toes, halved 1 red cap­sicum, seeded and roughly chopped

4 gar­lic cloves, un­peeled but smashed with the back of a knife

1 tsp olive oil

Pink salt and freshly ground black pep­per

1. Pre­heat the oven to 200°C.

2. Mix all the in­gre­di­ents for the mari­nade in a small bowl, then rub it all over the chicken, mak­ing sure it is well coated. Set chicken aside.

3. Place the ve­g­ies and gar­lic in a roast­ing tray, drizzle with the tea­spoon of olive oil, season with a lit­tle pink salt and pep­per and mix well. Pop the re­served lime halves into the tray as well.

4. Place the chicken on top of the ve­g­ies and roast for 25–30 mins, un­til the chicken has cooked through, is nicely golden and the juices run clear.

5. While the chicken and ve­g­ies are in the oven, cook the pearl cous­cous ac­cord­ing to the in­struc­tions on the packet.

6. Once the chicken is cooked, re­move it from the roast­ing dish and leave to rest. Then re­turn the ve­g­ies to the oven and turn up the heat to 230°C. Leave the ve­g­ies in the oven for an­other 8–10 mins, or un­til they have nicely caramelised.

7. While the ve­g­ies are cook­ing for the final 8–10 mins, quickly blanch the broc­col­ini in a bowl and cut the chicken into 1.5cm slices. Di­vide the in­gre­di­ents equally be­tween two bowls. Add a dol­lop of yo­ghurt to the mid­dle of each bowl. Then serve im­me­di­ately and eat up!

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.