Shop smart, zoom home and get cooking, then spend the time you save enjoying summer nights. This five-ingredient meal makes it easy.
Ingredients
- 3 yellow peaches, quartered, stone removed
- Olive oil spray
- 2 tablespoons brown sugar
- 8 chicken thigh cutlets
- 240g (1 1/4 cups) couscous
- 2 teaspoons olive oil
- 310ml (1 1/4 cups) boiling water
- 1 bunch rocket, trimmed
Method
- Step 1Preheat grill on high. Line 2 baking trays with foil. Place peaches, cut-side up, on 1 prepared tray. spray with oil. Sprinkle with half the sugar. Season with salt and pepper. Cook under grill for 3-5 minutes or until golden.
- Step 2Cut 3 slashes in the top of each piece of chicken. Place on the remaining prepared tray. Spray with oil and sprinkle with remaining sugar. Season with salt and pepper. Cook under grill for 5 minutes each side or until browned and cooked through. Reserve any juices on the tray.
- Step 3Meanwhile, place the couscous in a heatproof bowl. add the oil and stir to coat. Season with salt and pepper. Pour over the boiling water. Cover with plastic wrap and set aside for 10 minutes or until the liquid is absorbed. Use a fork to separate the grains.
- Step 4Divide the peaches, couscous and chicken among serving plates. Drizzle over reserved juices. serve with rocket.
- Diabetes friendly
- Low carb
- Low sodium
Nutrition
2835 kj
Energy
23g
Fat Total
6g
Saturated Fat
7g
Fibre
50g
Protein
188mg
Cholesterol
153.98mg
Sodium
20g
Carbs (sugar)
64g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Replace the chicken with lamb cutlets. Cook for 2-3 minutes each side for medium or until cooked to your liking.
- Author: Kerrie Ray
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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