Marinating is a great way of insuring juicy meats, without having to cook them in oils and butter.
- 30 mins
- 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
- Blitz the coriander, garlic, lemon juice, cumin and yoghurt until combined. Add the chicken and marinate for at least 1 hour or overnight.
- 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.
- 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.
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.