Lemon Herb Chicken
14Min
Easy
Ingredients
4
portions
ingredient_quantity
recipe ingredient
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
1
( 120 g )
Carrot, grated
1
( 200 g )
Red capsicum, diced
400
g
( 1 can )
Canned Chickpeas
1
Lemon, juce and zest
1
tsp
Ground Coriander
1
tsp
Ground Cummin
.
Nutrition Value
Energy
625.51 kcal
Protein
42.28 g
Carbohydrates
87.44 g
Fats
12.06 g
Information per serving
Instruction
14 Minutes
-
Step 1
5 MinIn 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 MinAdd parsley, baby spinach, zucchini, carrot, capsicum, chickpeas, cumin, ground coriander and lemon zest, gently toss until well combined. -
Step 3
7 MinHeat 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.
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