Giant cous cous is well worth trying – low GI to keep you fuller for longer and a slightly nutty texture.
Slimmer dinners under 350 calories
SERVES 4 PREP 10 MINS
COOK 20 MINS
4 x 170g skinless chicken fillets
2tbsp olive oil
2 cloves, crushed garlic
2 red peppers
2 yellow peppers
2 garlic cloves, left whole
few sprigs thyme
125g giant cous cous
1 stock cube
1 Heat a griddle pan. Season chicken generously, brush over a little olive oil and the crushed garlic. Griddle for 15 mins, turning as needed.
2 Meanwhile, heat 1tbsp olive oil in a frying pan, add the peppers, garlic and thyme. Cook for 5 mins, stirring as needed for 5 mins or until peppers start to soften.
3 Add 2tbsp water, reduce heat and simmer, covered for 15 mins until peppers are tender.
4 Meanwhile, boil cous cous in stock and water for 7 mins until tender.
5 Stir balsamic vinegar into peppers and cook for a few more mins to reduce.
6 Serve chicken with on top of the cous cous, with peppers and a drizzle of balsamic vinegar. Finish with a handful of rocket.
Per serving: 349 cals, 8.5g fat (1.5g saturated), 24g carbs