Calories
Protein
Carbs
Fats
RAS el HANOUT CHICKEN BREAST
Servings: 2
Nutritional values per serving:
calories 356, protein 46g, fat 11.9g (saturated 2.2g), carbs 14g (sugar 5.2g), sodium 0.3g
INGREDIENTS
- 150ml fresh chicken or vegetable stock
- 80g giant wholewheat couscous
- 1 sprig of rosemary (optional)
- 2 free-range chicken breasts
- 1 tbsp ras el hanout Moroccan spice blend
- salt & freshly ground black pepper
- 1 tbsp olive oil
- small handful of fresh coriander or flat leave parsley, leaves picked
- 2 tbsp pomegranate seeds
- 1 orange
METHOD
- Bring the stock to the boil in a saucepan. Remove from the heat and stir in the couscous and rosemary. Cover with a lid and set aside for the couscous to absorb the stock.
- Heat the olive oil in a frying pan over medium heat.
- Season the chicken breasts all over with ras-el-hanout, salt and pepper. Cook the chicken for 7 to 10 minutes, turning a few times, until golden brown all over and cooked through with no pink in the middle.
- Cut half the orange into slices and juice the remaining half.
- Remove the rosemary from the couscous and fluff up with a fork. Add the coriander, pomegranate and orange juice and toss.
- Serve the chicken with couscous and orange slices.
Paul Wallace
Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes
For other ideas also try BBC good food