Always keep a few lemons in your fridge to add a calorie-free zingy touch to chicken, couscous and so much more.
SERVES 4 – PREP 5 MINS – COOK 10 MINS
2 garlic cloves, crushed
2 x 100g packets roasted vegetable couscous
Handul mint leaves
1 Season the chicken generously and coat in the finely grated zest and juice of 1 lemon and the garlic.
2 Heat a non-stick pan and pan-fry the chicken for 10 mins, turning as needed.
3 Make up the couscous according to the pack instructions. Squeeze in the juice of ½ lemon and add a generous handful of chopped mint.
4 Cut the rest of the lemon into wedges and serve with sliced chicken, couscous and a mint sprig.
Per serving: 238 cals, 4g fat, (0.8g saturated) 12g carbs