Oven Temperature: 200C
1. YOGHURT PESTO - mix all the ingrdients together. Season as desired. Reserve.
2. CHICKEN - Mix oil, paprika, garlic, cumin & tumeric together. Season well with salt & pepper. Rub all over chicken breats. Brown the chicken in a frying pan & then place in oven for 20 minutes or until chicken is cooked. Remove from oven, rest for 4-5 minutes and slice.
3. FOR THE COUSCOUS - Put couscous in a heatproof bowl with enough boiling water to cover. Mix well, cover with foil for 20 minutes, uncover & fluff up with a fork. Put the couscous & remaining ingredients into a large bowl & mix well.
4. TO SERVE - Serve chicken on the couscous with the yoghurt pesto on the side.
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|Serving Size: 1 Serving (622g)|
|Recipe Makes: 4|
|Calories from Fat: 99 (13%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 2g|
|Cholesterol 139.6mg||43 %|
|Sodium 302.5mg||10 %|
|Potassium 1488.6mg||39 %|
|Total Carbohydrate 85.8g||25 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 76.7g|
|Protein 71.3g||102 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 737
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