Let's Chill Out!

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3 stars Serves 2

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Ingredients

  • 2 × 100g (4oz) skinless chicken breast fillets, thinly sliced on the diagonal
  • Finely grated rind and juice of 1 lemon
  • 1 garlic clove, crushed
  • 10ml (2 tsp) chilli oil
  • 45ml (3 tbsp) olive oil
  • 1 × 100g sachet Ainsley Harriott Roasted Vegetable Cous Cous
  • 75g packet mixed leaf and herb salad
  • Salt and freshly ground black pepper

Method

  • Place the chicken in a bowl and stir in the lemon rind, garlic, chilli oil and 30ml (2 tbsp) of the olive oil. Season to taste and leave to marinate for half an hour, if time allows.

  • Meanwhile, prepare the Ainsley Harriott Roasted Vegetable Cous Cous according to the instructions on the carton and keep warm.

  • TO COOK THE CHICKEN: Heat a large frying pan until very hot and then use to flash fry the chicken pieces. When lightly golden and cooked thorough, add a good squeeze of lemon juice, tossing to coat evenly.

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