A Perfect Weeknight Recipe

I tried this recipe last night and it was super simple to make, but still tastes delicious - which by now you probably know I'm all about.  Once the chicken is defrosted it only took about 20 minutes to prep and cook and as an added bonus it's extremely healthy and diet friendly.  All in all it's a win win situation and I definitely recommend it for nights when you don't feel like picking up take-aways (again), but also don't have a lot of time on your hands to make a gourmet feast.

Chicken and Couscous

Serves: 3 - 4
Time: 20 minutes

You will need:

• 30ml soy sauce - I used low sodium (1/8 cup)
• 30ml chutney - If you can't find this you can always sub in apricot or peach jam (1/8 cup)
• 30ml apricot juice (1/8 cup)
• 4 boneless, skinless chicken breasts, each sliced into four pieces
• 250ml vegetable broth/stock (a little more than 1 cup)
• 250ml couscous (a little more than 1 cup)
• 1 small red bell pepper, finely diced
• 2 tomatos, finely diced
• 15ml fresh thyme leaves (1Tbs)

Method:

1. Mix together soy sauce, chutney and fruit juice.  Place the chicken slices in this marinade for a couple of minutes to soak.
2. Put the broth/stock on to boil.  Add the couscous and remove from heat.
3. Preheat a griddle pan.  Remove the chicken pieces from the marinade and shake off the excess.  Lower them into the griddle pan and grill for about 2 minutes on each side.
4. Stir the chopped red peppers, tomatoes and thyme into the couscous using a large fork to loosen the granules.  Season and serve with grilled chicken pouring excess marinade from griddle pan over the top.
5. Enjoy!

Let me know how it turns out!