little*red
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Spicy chicken with Roasted veg cous cous
serves 1
points - 5 per serving
For the cous cous
50g cous cous
1/4 red pepper
1/4 red onion
3 thick chunks of courgeette
spray oil (something like fry light)
For the Sauce
Chicken breast (medium skinless)
1/2 red pepper
12 green pepper
1/2 yellow pepper
1/4 onion (i used white but you could use red instead)
4 thick slices of courgette
200g of tinned tomatoes
paprika powder
cayenne chilli powder
chicken stock powder
1. make the cous cous as per instructions on back of packet
2. chop up the cous cous veg into very small chunks, mix together, put in a roasting tray with a few sprays of oil and leave for 15 minutes or until soft and browning
3. roast the chicken breast in the oven for about 15-20minutes and then remove and chop into bitesize chunks
4. chop all the sauce veg into chunks and add to a pot with the tinned tomatoes
5. add your desired amount of paprika and cayenne powder ( i add about a heaped teaspoon of each but this may be way too hot for some so add a little at a time and taste)
6. Add a level tsp of the chicken stock powder (i just add it directly and it dissolves into the tomatoes juices)
7. bring the pan to the boil then reduce heat until its simmers
8. add the chicken chunks and leave it simmering for 15-20 minutes (or until its a nice thick sauce)
9 mix together the roasted veg chunks and the cous cous.
10. serve and enjoy
serves 1
points - 5 per serving
For the cous cous
50g cous cous
1/4 red pepper
1/4 red onion
3 thick chunks of courgeette
spray oil (something like fry light)
For the Sauce
Chicken breast (medium skinless)
1/2 red pepper
12 green pepper
1/2 yellow pepper
1/4 onion (i used white but you could use red instead)
4 thick slices of courgette
200g of tinned tomatoes
paprika powder
cayenne chilli powder
chicken stock powder
1. make the cous cous as per instructions on back of packet
2. chop up the cous cous veg into very small chunks, mix together, put in a roasting tray with a few sprays of oil and leave for 15 minutes or until soft and browning
3. roast the chicken breast in the oven for about 15-20minutes and then remove and chop into bitesize chunks
4. chop all the sauce veg into chunks and add to a pot with the tinned tomatoes
5. add your desired amount of paprika and cayenne powder ( i add about a heaped teaspoon of each but this may be way too hot for some so add a little at a time and taste)
6. Add a level tsp of the chicken stock powder (i just add it directly and it dissolves into the tomatoes juices)
7. bring the pan to the boil then reduce heat until its simmers
8. add the chicken chunks and leave it simmering for 15-20 minutes (or until its a nice thick sauce)
9 mix together the roasted veg chunks and the cous cous.
10. serve and enjoy
