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Chicken with Lemon and Courgette Couscous

Chicken with Lemon and Courgette Couscous

Ingredients

2 chicken fillets, skinless

200g couscous

400ml chicken stock

4 courgettes, grated

2 lemons, 1 halved, 1 cut into wedges

Method

Tip the couscous into a large bowl and pour over the stock. Cover and leave for 10 minutes until fluffy and all the stock has been absorbed. Heat 1 tbsp oil in a pan and fry the courgettes until softened and crisping at the edges. Tip into the couscous, then stir in with plenty of seasoning and a good squeeze of lemon juice from one of the halves.

Halve the chicken breasts horizontally and put each piece on a sheet of clingfilm. Cover with another sheet and beat each piece out with a rolling pin to make it thinner, and then season.

Heat the remaining oil in a large pan and fry the chicken for about 2 minutes on each side until cooked through. Squeeze over the juice from the other lemon half and serve with the couscous and lemon wedges on the side.


Source: BBC Good Food Magazine


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Chicken Fillets, skin on (pack of 2)

Cut from the breast and boneless, but with the skin still on to preserve the flavour and moisture while cooking. Grill, fry, barbecue or stir-fry or...

£9.85
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