Mexican Chicken Couscous

With starting a full-time job, I have had to up my meal prep. game. I normally keep two – three portions in the fridge and freeze the fourth portion. This meal is perfect for a big filling lunch, I had this for lunch at work on the days where I was going spinning later in the evening.

The recipe contains 2 of your 5 a-day and if you add in avocado it includes 3 of your 5 a-day!

Ingredients (makes 4 portions)

Ainsley Harriot Lime & Coriander Couscous, x2 packs

Chicken breast, diced 300g with a sprinkle of fajita/cajun spice.

Rapeseed Spray oil, 5 sprays

Plum tomatoes, halved x20

Sweetcorn, 198g can

Borlotti beans, 400g can

Serve with a dollop of cream cheese and ½ avocado (optional)

Method

Dice chicken breast, coat in fajita/cajun spice and fry in pan with oil until cooked through. Drain and rinse borlotti beans then boil in a small pot according to packet instructions.

In a large container pour in both packets of couscous and add boiling water to fully cover couscous, fluff with a fork after 2-3 minutes. Add cooked borlotti beans and mix.

Halve plum tomatoes, drain sweetcorn then transfer to large container and mix.

Once the chicken is cooked thoroughly and cooled, transfer to container and mix.

Store in the fridge until ready to serve, also suitable to freeze.

I served mine with ½ avocado and a dollop of cream cheese.

Let me know if you try out this recipe 😊

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