So now we are in Spring, I think it’s about time to dust off those lighter meal ideas and start look forward to Summer! I’m kicking it all off with this gorgeous chicken and couscous dish covered in a sultry balsamic, garlic, and honey glaze. Here is what you will need to serve two hungry people.
For the Couscous
- 90g Couscous
- Knob of Butter
- Salt & Pepper
- 260ml Chicken Stock (Reserve 60ml for the Chicken)
- 1 heaped tsp Fresh Parsley, chopped
- 4 Spring Onions, chopped
- 15g Flaked Almonds, roughly chopped
- Zest of 1 Lemon
For the Chicken
- 2 x Skinless & Boneless Chicken Breasts
- Salt & Pepper
- 1 tbsp Butter
- 1/2 tbsp Olive Oil
- 60ml Chicken Stock (Reserved from the Couscous)
- 2 tbsp Balsamic Vinegar
- 1/2 tbsp Freshly Squeezed Lemon Juice
- 1 large Garlic Clove, finely chopped
- 1 tsp Honey
Tip the couscous into a large glass bowl, add in the butter and season well with salt & pepper.
Pour in 200ml of the chicken stock (reserve the remaining 60ml for the chicken later) stir briefly with a fork then cover with cling film & leave to one side whilst we get on with the chicken.
Meanwhile, place the chicken breasts inbetween some clingfilm & flatten to about 2cm thick with a rolling pin. Season well with salt & pepper.
And there you have it! This is definitely one I will be making again. It’s packed full of fresh, spring flavours and only clocking in at around 430 calories per portion. Not bad if you’re after that bikini bod or 6 pack for the summer! Oh, did I mention that it’s absolutely delicious by the way? No? Well it is!
Hope you enjoyed the post and I’ll see you all next week.