Be tempted by these yummy pomegranate-glazed chicken slices. Topped with the spices of Morocco, this dish is definitely not your regular weeknight chicken.
- 250 g skinless chicken breast fillet trimmed of fat
- olive oil cooking spray
- 1 tsp ras el hanout
- 1 Tbsp couscous
- 60 ml boiling water
- 80 ml pomegranate juice
- 2 tsp extra virgin olive oil
- 2 x 125 g canned chickpeas rinsed drained
- 1 cup mint leaves
- 1 cup parsley chopped
- zest and juice ½ lemon
- 1 Lebanese cucumber finely chopped
- 1 Tbsp pine nuts
- Preheat a barbecue plate or frying pan on high. Spray chicken with oil and sprinkle with ras el hanout. Cook for 4 minutes on each side or until cooked. Set aside.
- Meanwhile, put couscous in a small heatproof bowl, pour in the boiling water and stir. Cover with a small plate and set aside for 4-5 minutes or until liquid is absorbed.
- Put the pomegranate juice and oil in a small saucepan and bring to the boil over high heat. Reduce heat to medium-high and cook for 5 minutes or until reduced by half and thickened slightly.
- Diagonally slice the chicken. Toss chickpeas, mint, parsley, lemon zest and juice, cucumber, nuts and couscous in a medium bowl. Serve chickpea salad topped with chicken and drizzled with pomegranate glaze.
PER SERVE 1846kJ, protein 38g, total fat 14.8g (sat. fat 2.1g), carbs 32g, fibre 10g, sodium 311mg, Carb exchanges 2, GI estimate low.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||2.1 g|
|Total carbohydrates||29.6 g|
|- Sugars||7.0 g|
|Dietary fibre||9.4 g|