Chicken breast: 120g (4.2 oz), Couscous: 60g (1/3 cup, dry), Frozen peas: 100g (2/3 cup), Cucumber: 75g (1/2 medium, diced), Cherry tomatoes: 75g (1/3 cup, halved), Red onion: 30g (1/4 small, finely diced), Fresh mint: 10g (2 tbsp, chopped), Lemon juice: 15ml (1 tbsp), Olive oil: 10ml (1 tbsp), Garlic: 3g (1 clove, minced), Cumin: 2g (1/2 tsp), Paprika: 2g (1/2 tsp), Salt: to taste, Black pepper: to taste
1. Season 120g chicken breast with 2g cumin, 2g paprika, salt, and pepper. 2. Grill or pan-cook chicken for 6-7 minutes per side until cooked through. Let rest for 5 minutes, then slice. 3. Place 60g couscous in a bowl. Pour 120ml (1/2 cup) boiling water over it, cover, and let stand for 5 minutes. Fluff with a fork. 4. Cook 100g frozen peas in boiling water for 3 minutes until tender. Drain and rinse under cold water to cool. 5. In a large bowl, combine cooked couscous, peas, 75g diced cucumber, 75g halved cherry tomatoes, and 30g diced red onion. 6. In a small bowl, whisk together 15ml lemon juice, 10ml olive oil, 3g minced garlic, salt, and pepper to make the dressing. 7. Pour the dressing over the couscous mixture and toss to combine. 8. Fold in 10g chopped mint. 9. Serve topped with sliced grilled chicken.
