Woman Special Series - 500 Calorie Diet 2 2016

Serves 4 Ready in 30 minsQ 4 x 125g skinless chicken filletsQ 1tbsp olive oilQ 2 garlic cloves, crushedQ 1 red pepper, cut into stripsQ 1 yellow pepper, cut into stripsQ 2 garlic cloves, halvedQ A few sprigs of thymeQ 60g giant couscousQ 1 Knorr Chicken Stock Pot capsuleQ 1tbsp balsamic vinegarQ A handful of rocketMethod1. Heat a griddle pan. Season the chickengenerously and brush over a little oliveoil and the crushed garlic. Griddle for15 minutes, turning as needed.2. Meanwhile, heat 1tbsp olive oil in a fryingpan, add the peppers, halved garlic andthyme. Cook for 5 minutes, stirring asneeded, or until peppers start to soften. 3. Add 2tbsp water, reduce the heat and simmer, covered, for 15 minutes, until peppers are tender. 4. Meanwhile, boil the couscous in stock and water for 7 minutes until tender. 5. Stir balsamic vinegar into the peppers. Cook for a few more minutes to reduce. 6. Serve chicken on top of the couscous, with the peppers and a drizzle of balsamic vinegar. Finish with a handful of rocket on top.Pan-fried chickenwith balsaMicPePPers & couscous### 250Calories