- 4
Ingredients
- 4 chicken breast fillets
- 1/4 t chilli flakes
- 2 T EVOO
- 1 garlic clove, finely chopped
- 3 rosemary sprigs
- Grated zest and juice of 1 large lemon
- 2 c vegetable stock
- 200 g Israeli couscous
- 5 bocconcini balls, torn
- 2 225 g jars mixed chargrilled vegetables, drained chopped
Preparation
Step 1
Place the chicken breast fillets between 2 sheets of plastic wrap and flatten until 2cm thick all over.
Place the chicken in a dish with the chilli flakes, olive oil, chopped garlic, the leaes from 1 rosemary sprig, the lemon juice and half th grated lemon zest. Stand for 10 minutes to marinate.
Meanwhile, bring the stock to the boil in the saucepan, then add the couscous and simmer 6-8 minutes until tender. Draing and return to the pan. Finely chop the remaining rosemary, then add to the couscous with the torn bocconcini, chargrilled vegetables, parsley and remaining lemon zest. Season with salt and pepper and toss well to combine.
Heat a chargrill pan over medium heat. Grill the chicken fillets for 3-4 minutes on ehach side until browned and cooked through. Serve with couscous.