Garlic chicken and broccoli in a light lemon pan sauce, served with wholewheat couscous.
A lemon and garlic pan sauce
Tender broccoli and chicken are coated in a light lemon sauce, with wholewheat couscous alongside.
Serving and preparing ahead
Divide the chicken, broccoli and couscous between four plates. Pack components separately when preparing ahead.
Chicken and Broccoli
Description
Garlic chicken and broccoli in a light lemon pan sauce, served with wholewheat couscous.Ingredients
Instructions
Put the couscous in a heatproof bowl, pour over the boiling vegetable stock and cover. Stand for the packet time, then fluff.
Steam broccoli for 4–5 minutes until just tender. Mix cornflour with the cold water.
Heat half the oil in a large pan. Add chicken, salt and pepper and cook, turning, for 10–12 minutes or until the largest pieces reach 75°C for 30 seconds. Transfer to a clean plate.
Add remaining oil and garlic for 30 seconds. Pour in chicken stock and add lemon zest. Stir in the cornflour mixture and simmer for 2 minutes.
Return chicken, add broccoli and toss until everything is hot. Stir in lemon juice and divide with couscous.
Note
Cool promptly in shallow portions and refrigerate within 2 hours. Keep at 5°C or colder and use within 48 hours, or freeze promptly if suitable. Reheat once, until hot throughout.
Wheat/gluten; check both stock labels for celery and other allergens.
Yield: 4 servings. Preparation and cooking times are estimates; allow the stated soaking, chilling or resting time.
