SERVES – 4
PREP – 15 MINS
COOK – 30 MINS
4 skinless, boneless chicken breasts
2tsp ground cumin
4 rashers streaky bacon
2tbsp olive oil
2 red onions, cut into chunks
2 courgettes, cut into 1cm wide circles
1 red or yellow pepper, chopped
1 crushed garlic
1 vegetable stock pot (we used Knorr)
200g cous cous
2tbsp coriander, chopped
1. Heat oven to 190°C, Gas 5. Season chicken with salt and pepper, put into a roasting tin and sprinkle with sumac and cumin. Wrap breasts in bacon, securing with a cocktail stick. Drizzle over 1tbsp olive oil. Roast for 25 mins.
2. Put the onions, courgettes, pepper and garlic into a roasting tin, drizzle with 1tsp olive oil and roast for 25 mins.
3. Mix stock pot with 200ml of boiling water. Tip in cous cous and leave for 5 mins.
4. Stir cous cous into the veg, serve with chicken and coriander.
Per serving: 448 cals, 14g fat (3.5g saturated), 34g carbs