Lemon Herb Chicken
Easy
•14 Min
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For a more intense chicken flavour swap the tenderloins for fat trimmed chicken thigh fillets.
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Ingredients
4
portions
ingredient_quantity
recipe ingredient
Chicken Tenderloin
450
g
MAGGI Cheese and Bacon Flavour potato bake
1
pkt
Olive Oil
1
tbsp
Couscous
1.5
cups
( 300 g )
Hot water
1.5
cups
Parsley
0.25
cup
Baby spinach leaves
160
g
Zucchini, grated
110
g
( 1 large )
Carrot, cut into thin strips
1
( 120 g )
Sweet Pepper
1
Canned Chickpeas
400
g
( 1 can )
Lemon, juce and zest
1
Ground Coriander
1
tsp
Ground Cumin
1
tsp
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
87.44 g
Energy
625.51 kcal
Fats
12.06 g
Protein
42.28 g
Nutrition Table Footer
5 min
2 min
7 min
Recipe steps
14 min
Step 1
In a medium bowl combine chicken and MAGGI Herb Potato Recipe Base, set aside for 5 minutes. In a large bowl pour boiling water over couscous, cover with cling fi
Recipe steps
14 min
Step 2
Add parsley, baby spinach, zucchini, carrot, capsicum, chickpeas, cumin, ground coriander and lemon zest, gently toss until well combined.
Recipe steps
14 min
Step 3
Heat 1 tbsp oil in a large frying pan and cook chicken for 5 minutes on each side or until golden brown, add lemon juice and cook for further 2 minutes. Serve chi