Sicilian-Style Chicken, Olive & Veggie Bake with Spinach Couscous
40 min
Roasted vegetables and pan-seared chicken breast layered with olives, tomatoes and herbs, served over spinach couscous.
| prepPreheat oven to 240°C / 220°C fan-forced | |||
| olive oil | Roast vegetables 240°C / 220°C fan, 15–20 min | Add olives, tomatoes, butter & sugar to veg; add chicken, bake 8–12 min | Serve bake over spinach couscous |
| 1 carrot, roughly chopped | |||
| 1 capsicum, roughly chopped | |||
| 1 zucchini, roughly chopped | |||
| 1 packet chicken breast, sliced horizontally into thin steaks | Pan-fry chicken steaks 3–6 min per side | ||
| 2 packets garlic paste | |||
| 1 sachet garlic & herb seasoning | |||
| 1 packet kalamata olives | |||
| 1 packet diced tomatoes with garlic & onion | |||
| 20 g butter | |||
| pinch brown sugar | |||
| 1 packet couscous | Steep couscous & stock in boiling water 5 min, fluff | Stir spinach through couscous | |
| 1 sachet chicken-style stock powder | |||
| 180 ml boiling water | |||
| 1 packet baby spinach leaves | |||
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