Marinated Chicken and Salad Cups

Marinated Chicken and Salad Cups

Marinated Chicken and Salad Cups

Marinating is a great way of insuring juicy meats, without having to cook them in oils and butter.

  • 30 mins
  • 4
  • Intermediate

INGREDIENTS

  • 15ml coriander, chopped + extra
  • 4 garlic cloves, crushed
  • 60ml lemon juice
  • 10ml ground cumin
  • 30ml fat-free Bulgarian yoghurt + extra
  • 4 chicken breasts, butterflied

For the salad

  • 125ml wholewheat couscous, to serve
  • 8-12 butter lettuce leaves
  • 100g whole peeled almonds, toasted
  • 2 spring onions, diagonally sliced
  • handful mint, chopped

METHOD

  1. Blitz the coriander, garlic, lemon juice, cumin and yoghurt until combined. Add the chicken and marinate for at least 1 hour or overnight.
  2. Heat a pan on medium high and coat with non-stick cooking spray. Shake the excess marinade off the chicken (reserving the marinade) and cook for 5 minutes per side until golden. Season. Baste the chicken with the reserved marinade throughout cooking time. Add a splash of water if the marinade starts to catch onto the pan.
  3. Cook the couscous according to packet instructions. Arrange the lettuce on a platter, top with couscous, almonds, onions, the extra coriander and mint. Add dollops of extra yoghurt and serve with the chicken.

Tip

Marinating is a great way of insuring juicy meats, without having to cook them in oils and butter. Nuts and seeds, (like walnuts, pecans, almonds, peanuts, flaxseeds, sesame seeds and sunflower seeds, ) are full of heart-healthy monounsaturated fats and phytosterols that help lower blood cholesterol.

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