Tomato and olive chicken with almond couscous

Serves: 1
Time to make: 20 mins

Total cost: $ 4.00 / $ 4.00 per serve

(at time of publication)

Tomato and olive chicken with almond couscous

Ingredients
Nutrition Info.(per serve)

150g boneless skinless chicken breast or 2 skinless chicken thighs
1 tablespoon flour seasoned with black pepper
olive oil spray
1/4 cup instant couscous
2 Roma tomatoes, chopped
1-2 teaspoons capers
1 tablespoon chopped black olives
4 tablespoons white wine or water
1 1/2 cups sliced mushrooms
4 dried apricots, chopped
1 tablespoon flaked almonds
2 tablespoons chopped fresh flat-leaf parsley (optional)

Nutrition Info

Kilojoules 2570kJ
calories N/S
Protein 48g
Total fat 20g
Saturated fat 3g
Carbohydrates 50g
Sugars 16g
Dietary fibre 11g
Sodium 530mg
Calcium 140mg
Iron 4mg

Instructions

1 Split chicken breast or thighs in half and open up. Flatten with a rolling pin and lightly coat with flour.

2 Heat a frying pan with oil spray and cook chicken for 3-4 minutes each side until lightly browned. Remove from pan and keep warm. Place couscous in a bowl and add 1/3 cup boiling water. Cover to allow water to be absorbed.

3 Spray pan with oil again and add tomatoes with capers, olives and wine. Bring to the boil. Reduce heat and simmer until tomatoes break up. Add mushrooms and cook for a few minutes. Return chicken to pan and cook for a few more minutes, coating chicken with sauce.

4 Fluff up couscous with a fork and stir through apricots and almonds. Garnish with parsley (if using) and season to taste. Serve with chicken.

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