Lemon Herb Chicken

Name: Lemon Herb Chicken
Prep time: PT7.00M
Cook time: PT7.00M
Total time: PT14.00M
Yield: 4.00

(1)

14Min

Easy

Ingredients

4 portions

450 g

Chicken Tenderloin

1 pkt

MAGGI Herb Potato Recipe Base

1 tbsp

Olive Oil

1.5 cups

( 300 g )

Couscous

1.5 cups

( 375 ml )

Boiling water

0.25 cup

Parsley, chopped

160 g

( 1 pkt )

Baby spinach, shredded

110 g

( 1 large )

Zucchini, grated

( 120 g )

Carrot, grated

( 200 g )

Red capsicum, diced

400 g

( 1 can )

Canned Chickpeas

Lemon, juce and zest

1 tsp

Ground Coriander

1 tsp

Ground Cummin

Copy

Nutrition Value

Energy

625.51 kcal

Protein

42.28 g

Carbohydrates

87.44 g

Fats

12.06 g

Information per serving

Step 1

5 Min

In a medium bowl combine chicken and MAGGI Herb Potato Recipe Base, set aside for 5 minutes. In a large bowl pour boiling water over couscous, cover with cling film and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains.

Step 2

2 Min

Add parsley, baby spinach, zucchini, carrot, capsicum, chickpeas, cumin, ground coriander and lemon zest, gently toss until well combined.

Step 3

7 Min

Heat 1 tbsp oil in a large frying pan and cook chicken for 5 minutes on each side or until golden brown, add lemon juice and cook for further 2 minutes. Serve chicken with cous cous salad.

Step 1 of 3

Step 2 of 3

Add parsley, baby spinach, zucchini, carrot, capsicum, chickpeas, cumin, ground coriander and lemon zest, gently toss until well combined.

Step 3 of 3

Heat 1 tbsp oil in a large frying pan and cook chicken for 5 minutes on each side or until golden brown, add lemon juice and cook for further 2 minutes. Serve chicken with cous cous salad.