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