Braised Baby Carrots & Chicken
30 mins active prep time, 4 servings
Ingredients (included in delivery)
- 500g chicken breast fillets
- 1 lemon for rind and juice
- 2 green chilli, chopped finely
- 2 bunches dutch carrots, trimmed, scrubbed
- 1 cup chopped coriander
- 2 tbsp greek yoghurt to serve
Ingredients (pantry items)
- 360g couscous
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tbsp olive oil
- 250ml vegetable stock
Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Couscous, ground coriander, ground cumin, olive oil, vegetable stock.
Prepare the couscous in line with packet instructions.
2. Slice chicken breasts
Slice the chicken breasts in half, lengthways, to make 2 flat fillets.
3. Marinate chicken
Remove the rinds from the lemon with a vegetable peeler. Squeeze the lemon juice into a large bowl and add the spices, chilli and oil. Stir to combine. Add the chicken and toss to coat.
4. Prepare carrots
Pour the vegetable stock into a large saucepan. Add the lemon rind and carrots. Bring to a boil, then reduce heat and leave to simmer, covered, for 5 minutes. Remove the lid and cook for a further 5 minutes or until tender.
5. Cook chicken
Heat a chargrill pan or large frypan over medium-high heat and cook the chicken fillets for a few minutes on each side or until they are just cooked through.