Lemon chicken and Roast Veg couscous

This is a FRESH, warm your tummy sort of dinner, just right for a soggy summers day.
Serves 4

Oven 180c


  • 4 chicken breasts
  • 2 garlic cloves, chopped
  • Grated rind and juice of 1 lemon
  • 4tbsp olive oil
  • seasoning
  • 1/2 tsp chopped thyme
  • 220g asparagus
  • Couscous:

  • 1 courgette, diced
  • 1 red onion, diced
  • 2 peppers, any colour, diced
  • 4 garlic cloves, whole
  • Drizzle of olive oil
  • 2tbsp honey
  • 150g couscous


  1. Cut the chicken into strips and place in a bowl.
  2. Add garlic, oil, lemon zest and juice and thyme, season and cover to marinade for 2hours.
  3. 1 hour before eating, place all the chopped veg on a tray, drizzle in oil, season and pop into roast, turning occasionally.
  4. After 30mins, remove veg, drizzle over 2tbsp honey and pop back in for 20 minutes.
  5. Butter an oven proof dish lightly, place chicken in it, cook until tender, turning frequently. Power boil the asparagus for 3-5 minutes. Soak the couscous according to instructions, when ready, loosen it with a fork and stir through the veg, top with the chicken and asparagus.

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