When you have healthy recipes like this, you look forward to every meal, every bite is a pleasure. You can rest assured that your taste buds will be satisfied and your body will be suitably nourished. The beautifully blended mix of herbs, vegetables and succulent chicken, create a mouth-watering dish that can be enjoyed for lunch or dinner.
The recipe can be found here -
butterflied chicken breast fillets
aubergine/eggplant – sliced
ripe tomatoes - 200g/7oz total, cut into halves
white onion – 100g/3.5oz, quartered
courgette/zucchini – about 200g/7oz piece, cut in half lengthwise
sprigs of rosemary
a few tarragon leaves
cloves chopped garlic
lemon, juice and zest
salt, to taste
pepper, to taste
In This Recipe
In a baking pan, lay chicken breasts, eggplant, tomato, onions, zucchini, chopped garlic, and rosemary. Toss with olive oil, and season with salt and pepper.
Roast in a pre-heated oven at 180°C/360F for about 12 minutes or until juices run clear.
Remove out of the oven, tent with aluminum foil and allow to rest for 10 minutes.
In a small stockpot, bring chicken stock to a boil.
Add in couscous, give it a quick stir, and cover. Turn off the heat and let stand to cook for 5 minutes.
While the couscous is cooking, chop chicken and all roasted vegetables into bite-sized pieces.
Fluff the cooked couscous with a meat fork and toss in the chopped chicken and vegetables together with the cooking juices.