Paprika Chicken Parcels with Herby Lemon Couscous

Serves 4

4 x 165g skinless chicken breast fillets Juice of 2 lemons

2tsp smoked paprika

1tsp chopped fresh thyme leaves

1 red onion, finely sliced

2 peppers, deseeded and sliced 2 courgettes, cut into thin strips Calorie controlled cooking spray Freshly ground black pepper

For the couscous

200g wholewheat couscous

Zest and juice of 1 lemon

250ml hot chicken stock, made with ½ a stock cube

A small handful of mint, chopped A small handful of fresh flat-leaf parsley, chopped

Cut the chicken breasts in half horizontally, but not all the way through, then open out and cover with clingfilm. Using a rolling pin, flatten to 5mm thick. Place in a bowl with the lemon juice, paprika and thyme, then marinate in the fridge for 1 hour.

Take 4 large double-layered squares of kitchen foil, put a chicken breast on each and divide the veg between them. Drizzle with any remaining marinade, mist with cooking spray and season well. Bring the edges of the foil up and scrunch together to create a parcel.

Put the parcels on a hot barbecue, or in a griddle pan on a medium heat, and cook for 20-25 minutes, until the chicken is done and the veg are tender. Put the couscous in a heatproof bowl with the zest, and add the stock. Leave, covered, for 5 minutes, then stir in the lemon juice and herbs. Fluff up the grains with a fork and season well. Serve the couscous topped with the chicken and vegetables.

* ALL SMARTPOINTS VALUES ARE PER SERVING