Grilled lemon and chilli chicken with cous cous

  • 20 mins to prepare. 10 mins to cook.
  • Serves 1
A tasty alternative to a lunchtime sandwich. This is even better if prepared and left overnight in a fridge to let all the flavours soak through.


  • 1 medium chicken fillet, about 130g
  • 1 clove of garlic
  • 2 tsp of crushed chillies
  • ½ tbsp lemon juice
  • 2 tsps of olive oil
  • ¼ tsp of red wine vinegar
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped fresh flat leaf parsley
  • 25g cous cous
  • 3 cherry tomatoes
  • ¼ red pepper

Each serving contains

  • Calories 390 20%
  • Sugar 8.2g 9%
  • Fat 13.5g 19%
  • Saturates 2.2g 9%
  • Salt 0.7g 12%

of your guideline daily amount


Slice the chicken fillets into strips about as thick as your finger.

In a small bowl combine the olive oil, lemon juice, mint, garlic, chillies and red wine vinegar.

Add half the dressing to the sliced chicken fillet and set aside to marinade for 30 minutes.

In another small bowl, add the remainder of the dressing to the cous cous and add enough water to just cover. Set aside for at least 15 minutes.

In the meantime, grill the red pepper until the skin is black. Take off the heat and once cool enough to touch, peel the blackened skin off and chop.

Chop the cherry tomatoes in half and chop the parsley.

Heat the grill and when hot cook the chicken strips and any marinade clinging to them. Grill for about 3-4 minutes on each side.

When done, fluff up the cous cous and add the grilled chicken and prepared vegetables to serve.

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