Moroccan-style chicken with couscous
- 6 Chicken Breasts
- 1 red pepper
- 1 yellow pepper
- 1 green or orange pepper
- 2 medium red onions
- 2 medium courgettes
- 200g couscous
- 300ml chicken stock made with stock cube
- 15g fresh coriander leaves
- 6 heaped tea spoons low fat natural youhurt
- lemon wedges
- Pepper
Marinade
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 table spoon honey
- 2 table spoons natural yoghurt
- 2 garlic cloves crushed
- black pepper
- Mix all the marinade ingredients together.
- Slash the chicken breasts diagonally.
- Leave to marinade in the fridge for 30mins or longer
- De-seed the peppers and cut into 3cm chunks
- Cut the onions into 12 wedges
- Trim and cut the courgettes diagonally into 1.5cm slices
- Preheat the oven to 200C/Fan 180C/Gas 6
- Place the chicken breasts on a baking tray for 18-20 mins until the chicken is tender and cooked through
- Stir fry the vegtables for 10mins on medium heat until they are tender and lightly browned
- Pour the hot chicken stock over the couscous and leave for 5 mins
- Mix the couscous vegetables and coriander
- Serve the yoghurt and lemon wedges