MEDITERRANEAN CHICKEN AND OLIVE COUSCOUS WITH ORANGE AND OREGANO

Serves 4 Ready in 30 minutes Couscous

■ 100g store-bought green olive tapenade ■ 1 orange, zested

■ 120g wholemeal couscous

■ 1 cup boiling water

■ 2 capsicum, finely diced

■ 2 courgette, grated

Chicken

■ 600g free range chicken breasts, cut into

steaks

■ 1 tsp lemon pepper

■ 1 tsp sweet paprika

■ ½ tsp ground cumin

■ ½ tsp oregano

■ ¼ tsp chives

■ 1 tsp olive oil

Dressing

■ 1 orange, juiced

■ 1 tbsp balsamic vinegar ■ 1 tbsp honey

■ 1 tsp Dijon mustard

■ 1 tbsp olive oil

To serve

■ 4 tomato, diced

■ 1 orange, thinly sliced into rounds ■ 100g feta cheese

■ 10g oregano, leaves picked

Before you start: Bring a kettle to the boil.

Make couscous: Add green olive tapenade to a heatproof bowl and zest in orange. Add couscous

All the ingredients for Nadia’s healthy recipe for your family can be found in Fresh Start, the healthy meal kit.

and measure of boiling water and pinch of salt. Stir, cover and leave to swell for 5 minutes. Fluff up grains with a fork.

Finish couscous: Finely dice capsicum and grate courgette. Once couscous is cooked, add capsicum and courgette to bowl with couscous. Season to taste with salt and pepper.

Cook chicken: Pat chicken dry and cut into steaks by placing hand flat on top of chicken and slicing through horizontally. Coat with spices and season with salt and pepper. Heat oil in a pan on medium-high heat. Cook for

3-5 minutes each side or until cooked through. Rest, covered before slicing.

Make dressing: While chicken rests, whisk together dressing ingredients in a small bowl. Season to taste with salt and pepper.

To finish: Dice tomato and peel and thinly slice orange into rounds.

Serve: Divide couscous between plates and top with tomato, orange and sliced chicken. Drizzle with dressing, crumble over feta and sprinkle with oregano leaves.