https://www.lifestylefood.com.au/recipes/12298/spicy-chicken-breast-with-beetroot-yoghurt-and-couscous

LifestyleFOOD.com.au

a delicious marriage of flavours, all of which can be prepared in advance so you can relax before you wow your guests!

Ingredients

  • 4 single chicken breast fillets - organic preferably

  • 1 tablespoon olive oil

  • 2 teaspoons finely grated lemon rind

  • 2 tablespoons lemon juice

  • 2 cloves garlic, crushed

  • 1/2 tablespoon ground coriander

  • 1 tablespoon ground cumin

  • 2 teaspoons chopped ginger

  • 1 teaspoon sweet paprika

  • 1 teaspoon ground turmeric

  • 1/4 cup firmly packed, finely chopped fresh flat-leaf parsley

  • 1/4 cup firmly packed, finely chopped fresh coriander

  • 3 small beetroots, trimmed

  • 1/4 cup low-fat yogurt

  • 2 teaspoon horseradish cream

  • 1 cup couscous

  • 1cups boiling water

  • 1/4 cup firmly packed, finely chopped fresh mint

  • yoghurt dip - mix small pot of plain yoghurt with juice of one lemon and 1/4 teaspoon of cumin

Method

  • 1.

    Combine chicken, oil, zest, juice, garlic, spices, parsley and fresh coriander in large bowl. Cover; refrigerate for at least 1 hour to allow flavours to develop.

  • 2.

    Boil beetroot in 2 litres of hot water and 1/4 cup white wine vinegar for 1 hour or until tender. When cool enough to handle, peel beetroot; chop coarsely then blend or process until pureed. Stir in yogurt, horseradish cream; cover to keep warm or if prepared earlier, zap in the microwave before serving.

  • 3.

    Combine couscous and the water in large heatproof bowl with a knob of butter. Cover; stand about 5 minutes or until the water is absorbed, fluffing couscous with fork occasionally to separate grains. Add mint; toss gently with fork to combine and add a tablespoon of lemon juice and black pepper.

  • 4.

    Cook chicken in large heated lightly oiled non-stick frying pan until browned both sides and cooked through.

  • 5.

    Serve chicken breast sliced on top of the couscous; top with beetroot puree and serve with yoghurt dip drizzled around the plate.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 552kj
  • Fat Total 21g
  • Saturated Fat 6g
  • Protein 44g
  • Carbohydrate 43g
  • Sugar 4g
  • Sodium 172mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

the ingredients are not set in stone, experiment and if you fancy adding more spices or substituting one for another, go for it. Only baking is a precise science in my books!! The beauty of this recipe is that all of it can be prepared well in advance. Serve with my choc self saucing pudding to complete a winter warm meal!

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