- 0:20 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Shop smart, zoom home and get cooking, then spend the time you save enjoying summer nights. This five-ingredient meal makes it easy.
Nutrition
2835 kj Energy
23g Fat Total
6g Saturated Fat
7g Fibre
50g Protein
188ml Cholesterol
153.98mg Sodium
20g Carbs (sugar)
64g Carbs (total)
Grilled chicken with caramelised peaches
Print RecipeIngredients
- 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
Instructions
Step 1
Preheat 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 2
Cut 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 3
Meanwhile, 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 4
Divide the peaches, couscous and chicken among serving plates. Drizzle over reserved juices. serve with rocket.
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
