Healthy Chicken with lemon & couscous

Breaded chicken needn't be greasy - this oven-baked version with vegetable accompaniments is diet-friendly

  • 200g couscous
  • 400ml chicken stock
  • 2 tbsp olive oil
  • 4 courgettes, grated
  • 2 lemons, 1 halved, 1 cut into wedges
  • 2 boneless, skinless chicken breasts

Tip the couscous into a large bowl and pour over the chicken stock. Cover it with a lid and leave it for 10 mins until all the stock has been absorbed.

Heat 1 tbsp oil and fry the courgettes until its crisping at the edges. Tip into the couscous, then stir in with plenty of seasoning and a good squeeze of lemon juice from one of the halves.

Halve the chicken breasts horizontally and put each piece on a sheet of cling film.

Cover with another sheet and beat each piece out with a rolling pin to make it thinner.

Heat the remaining oil in a large pan and fry the chicken for about 2 mins on each side until cooked through.

Squeeze over the juice from the other lemon half and serve with the couscous and lemon wedges on the side.