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