Portuguese Chicken & Roast Veggie Couscous

While the veggies are roasting, finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Roughly chop the baby spinach leaves. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the chicken breast, smoked paprika, brown sugar, the salt, a good squeeze of lemon juice and a generous drizzle of olive oil.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Set aside. Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness).

TIP: If your pan is getting crowded, cook in batches for best results! TIP: The chicken is cooked when it's no longer pink inside.

While the chicken is cooking, melt the butter in a medium saucepan over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and the crumbled chicken stock cube (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and stir to combine, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes, then fluff up with a fork. Add the roasted vegetables, spinach, lemon zest and mix to combine. Season with salt and pepper to taste.

In a small bowl, combine the Greek yoghurt and a squeeze of lemon juice. Season with a pinch of salt and pepper.