Smokey Chicken & Roast Veggie Couscous

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Roast Veggies Preheat Oven to 200 2. Slice Carrot, Beetroot and Capsicum into small chunks Place on a lined Oven Tray Drizzle with Olive oil and Season with Salt and pepper Toss to coat Roast until tender - 25-30 minutes

Step 2

Prepare Salad Finely chop Garlic Zest Lemon to get a pinch Roughly chop spinach leaves

Step 3

Cook Chicken Butterfly Chicken Breast Combine Paprika, Brown Sugar, Salt, a squeeze of Lemon Juice and Olive Oil Add Chicken Breast and coat Heat a drizzle of Olive Oil in the Frying pan over Medium High Heat Cook Chicken 3-5 minutes per side (until cooked though)

Step 4

Cook the Couscous

Step 5

Make Lemon yoghurt