GRIDDLED CHICKEN WITH MINT GREMOLATA

SERVES: 4 PREP: 10 MINS COOK: 10 MINS

½ small pack fresh mint 1 small unwaxed lemon 3 garlic cloves, 1 whole and peeled, 2 crushed

16 spring onions, thinly sliced 300g (10½oz) frozen peas or petit pois

450ml (15fl oz) boiling chicken stock

300g (10½oz) dried couscous Low-calorie cooking spray 750g (1lb 10oz) skinless and boneless mini chicken fillets Small bag fresh pea shoots Cherry tomatoes and sliced griddled courgettes, to serve

1. Pare 3 wide strips of zest from the lemon using a peeler then squeeze the juice into a bowl and set aside.

2. Put the mint leaves, lemon zest and whole garlic clove on a chopping board, chop finely and mix well (this is the gremolata: a classic Italian garnish). Set aside.

3. Put the spring onions, crushed garlic, peas or petit pois and the stock into a saucepan over a high heat and bring to the boil. Stir in the couscous, cover and remove from the heat. Set aside for 5 mins.

4. Meanwhile, spray a griddle pan or frying pan with low-calorie cooking spray and place over a high heat. Season the chicken fillets and add to the pan. Reduce the heat to medium and cook for 3-4 mins on each side.

5. Uncover the couscous and fluff up the grains with a fork. Stir in the lemon juice and half the gremolata and season to taste.

6. Spoon the couscous on to plates, arrange the chicken on top and sprinkle over the rest of the gremolata. Add the pea shoots and serve hot with halved cherry tomatoes and sliced griddled courgettes.

Per serving: 586 cals, 5g fat (1.5g sat fat), 7g sugar, 0.5g salt