Piri Piri Chicken with Roasted Veg and Cous Cous

OK, I admit that this sounds like a weird mixture and/or a hot mess but trust me, the flavours just work – they really do!  I’ve done this same meal with prawns instead of the chicken and it was just as good, give it a try – you might just love it like I do!   
 

This recipe serves 2 so feel free to scale up or down as you need and the only syns are from the feta

Ingredients:

2 large chicken breasts – all visible fat removed

Piri piri seasoning

Veg to roast – whatever you like (I use peppers, red onion and garlic sometimes courgettes)

Chili fry lite

100g plain Cous cous

1 Knorr stock pot herb infusion (syn free)

45g Feta (6 syns or your HEA) You can miss this out if you like, but I like the added layer of flavor and texture it gives

Method

Pre heat oven to 180 or gas mark 6

Cut your veggies into chunks, spray with fry lite (I use the chili one) and put in the oven.  They will take about 45 minutes to cook and need turning at least once, I do that when I put the chicken in

When your veggies have been in the oven 15 minutes it’s time to do the chicken

Place your chicken breasts on foil, enough to make a parcel, and sprinkle liberally with piri piri seasoning.  Fold the foil to make a parcel, place on a baking tray and put in the oven, they will cook for 30 minutes

15 minutes later turn the veggies again and open up the foil to let the chicken cook in direct heat

When your veggies have been in 40 minutes and the chicken 25 boil the kettle.  Add 100ml boiling water to the stock cube, mix until dissolved and cover with cling film.  It will steam for 5 minutes.

Check your chicken is cooked through and slice

In a large bowl combine the chicken, roasted veggies, cous cous and crumble your feta in while it’s all hot.

Serve immediately

Piri piri chicken with roasted veg, cous cous and feta