LETS CHILL OUT! - Serves 2
Lemon-Chilli Chicken with Roasted Vegetable Style Cous Cous
Ingredients
- 2 x 100g (4oz) skinless chicken breast fillets, thinly sliced
on the diagonal - Finely grated rind and juice of 1 lemon
- 1 garlic clove, crushed
- 10ml (2 tsp) chilli oil
- 45ml (3 tbsp) olive oil
- 1 x 100g sachet Ainsley Harriott Roasted Vegetable Cous Cous
- 75g packet mixed leaf and herb salad
- Salt and freshly ground black pepper
Method
Place the chicken in a bowl and stir in the lemon rind, garlic, chilli oil and 30ml (2 tbsp) of the olive oil. Season to taste and leave to marinate for half an hour, if time allows.
Meanwhile, prepare the Ainsley Harriott Roasted Vegetable
Cous Cous according to the instructions on the carton and
keep warm.
Cous Cous according to the instructions on the carton and
keep warm.
TO COOK THE CHICKEN: Heat a large frying pan until very hot and then use to flash fry the chicken pieces. When lightly golden and cooked thorough, add a good squeeze of lemon juice, tossing to coat evenly.
TO SERVE: Lightly dress the mixed leaf and herb salad using the remaining olive oil and a squeeze of lemon juice. Arrange the lemon-chilli chicken on serving plates with the Cous Cous and lightly
dressed salad.
dressed salad.
OTHER IDEAS: Substitute chilli oil for basil oil or sundried
tomato paste.
tomato paste.
