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La Vera chicken

Name: La Vera chicken
Cook time: 25 min
Yield: 2

with spiced couscous and whipped feta

Ready in around 25 mins

Nutritional Info:

Energy: 2,482kJ (593kcal)
Protein: 49g
Carbohydate: 57g
Sugars: 9g
Fat, total:17g
Saturated:3g
Sodium:825mg
Contains:Almonds, Gluten, Milk, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE COUSCOUS:
Place a pot over a medium-high heat with a drizzle of oil. Add the spiced couscous and toast for 1-2 mins, stirring often. Add 2 cups of water, season with salt and bring to the boil. Once boiling, turn the heat to medium-low and cover with a lid. Simmer for 9-10 mins or until all the liquid has been absorbed, stirring occasionally to prevent burning. Once cooked, transfer the couscous to a salad bowl to cool.
2. TO PREPARE AND COOK THE VEGETABLES:
Cut the broccoli into small bite-sized pieces. Cut the cherry tomatoes in half. Remove the parsley leaves discarding their stalks then chop finely. Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the broccoli, season with salt and pepper and cook for 3-4 mins. Add the cherry tomatoes and cook for 30-60 secs.
3. TO FINISH THE COUSCOUS:
Add to the salad bowl with the couscous, baby spinach and parsley. Just before serving drizzle with olive oil and season with salt and pepper.
4. TO COOK THE CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel then cut each breast into 5-6 even pieces. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the chicken and cook for 2-3 mins each side, add the La Vera sauce and cook for 1-2 mins or until the chicken is cooked through.
TO SERVE:
Spoon the spiced couscous salad onto plates and top with chicken in La Vera sauce. Dollop with feta whip then sprinkle with toasted almonds and chopped parsley.