This is a super healthy lunch or dinner and only takes about 20 mins to cook including prep time. The chicken is earthy in flavours and served with the grain so nice they named it twice, what’s not to love? I love to have this meal with a glass of icy cold white wine, with hummus, and olives on the side.
3 Tablespoons pumpkin/sunflower seeds
3 Sprigs fresh mint, chopped
1 Lemon, 1 half for juice and 1 half into
3 Tablespoons of olive oil
4 Chicken breasts, sliced
3 Tablespoons of ground cinnamon
1 Tablespoons ground cumin
150ml Chicken stock
Once you have cooked the couscous according to the package, fluff with a fork.
Grate zest of 1 orange and throw in the sunflower seeds along with the mint leaves, put to one side and cover to keep warm.
Before cooking the chicken strips, squeeze over the lemon and half of the spices.
Heat oil in a large pan, pop in the chicken and fry over a medium heat until nice and golden.
Chuck in the rest of cumin and cinnamon and squeeze in the half lemon.
Lastly, bring the chicken stock to the boil and simmer.
Leave uncovered, for about 10mins.
Serve the chicken strips on top of the couscous with lemon on the side.