Lemon Herb Chicken

Name: Lemon Herb Chicken
Prep time: PT7.00M
Cook time: PT7.00M
Total time: PT14.00M
Yield: 4.00
Ingredients: 450 g Chicken Tenderloin; 1 pkt MAGGI Herb Potato Recipe Base; 1 tbsp Olive Oil; 1.5 cups Couscous; 1.5 cups Boiling water; 0.25 cup Parsley; chopped; 160 g Baby spinach; shredded; 110 g Zucchini; grated; 1 Carrot; grated; 1 Red capsicum; diced; 400 g Canned Chickpeas; 1 Lemon; juce and zest; 1 tsp Ground Coriander; 1 tsp Ground Cummin

14Min

Easy

For a more intense chicken flavour swap the tenderloins for fat trimmed chicken thigh fillets.

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

Carbohydrates

87.44 g

Protein

42.28 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.