Lemon, Garlic & Herb Chicken

Finely chop the cucumber. Slice the cherry tomatoes in half. Roughly chop the baby spinach leaves. Finely chop the garlic (or use a garlic press). In a small bowl, combine the dill & parsley mayonnaise and Greek yoghurt. Season with salt and pepper and set aside. In a medium bowl, add the cucumber, cherry tomatoes, vinegar, a drizzle of olive oil and a pinch of salt and pepper. Set aside.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate.

In a medium saucepan, melt the butter and a drizzle of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water, currants and crumbled chicken stock cubes and bring to the boil. Add the couscous. Stir to combine, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and add a generous squeeze of lemon juice and a pinch of salt and pepper. Stir through the chopped baby spinach.

While the couscous is cooking, return the frying pan to a medium-high heat with a good drizzle of olive oil. When the oil is hot, add 1/2 the chicken and cook until browned and cooked through, 3-4 minutes each side. Transfer to a plate and repeat with the remaining chicken. TIP: Don’t worry if your chicken gets a little charred during cooking – it adds to the flavour!