6g fibreper serving
41g proteinper serving
Smoky Lemon Chicken with Mint Yoghurt
Paprika-roasted chicken, tomato couscous and cool mint yoghurt. The oven cooks the chicken while you make the grains and sauce.
Ingredients
Serves 4- 600 gboneless, skinless chicken thigh fillets
- 3 gsmoked paprika
- 20 mlolive oil, divided
- 10 ggarlic, finely grated, divided
- 1lemon, finely zested and juiced
- Fine salt, to taste
- Black pepper, to taste
- 240 ginstant couscous
- 300 mlhot chicken stock
- 300 gcherry tomatoes, halved
- 20 gflat-leaf parsley, roughly chopped
- 200 gnatural yoghurt
- 20 gmint leaves, finely torn, divided
Method
- Heat the oven to 210°C fan. Put the chicken on a large shallow roasting tray, about 35 x 25 cm. Add the smoked paprika, 10 ml olive oil, 5 g garlic and half the lemon zest. Season lightly and turn to coat. Spread the fillets out so they do not overlap; a crowded deep dish traps steam and stops the edges browning.
- Roast for 20–25 minutes until golden at the edges and the thickest chicken reaches 75°C for 30 seconds. Turn the tray halfway if one side colours faster. Leave the chicken to rest on the tray for 3 minutes; keep the cooking juices.
- Once the chicken has been in the oven for about 10 minutes, put the couscous in a wide heatproof bowl. Pour over the hot stock, cover tightly and leave for 5 minutes, or the packet time if different. Fluff with a fork, then fold in the tomatoes, parsley, remaining 10 ml olive oil and the remaining lemon zest.
- Mix the yoghurt with the remaining 5 g garlic and 15 g finely torn mint. Stir in 1 teaspoon of the lemon juice and a small pinch of salt. Taste before adding more lemon: it should be cool and tangy alongside the smoky chicken.
- Add the rest of the lemon juice to the couscous a little at a time, tasting as you go; keep any you do not need for another meal. Season the grains lightly with salt and pepper. The tomatoes should stay juicy and fresh, giving contrast to the roasted chicken.
- Slice the rested chicken thickly. Divide the couscous between four bowls, add the chicken and spoon over its tray juices. Add the mint yoghurt in loose spoonfuls and scatter over the remaining 5 g torn mint.
Per serving
- kcal
- 517
- protein
- 41.3g
- fibre
- 5.5g
- carbs
- 56.5g
- fat
- 13.5g
Cook this in Chop it
This recipe is in the Chop it library. Get the app, search for it by name and add it to your week, then shop for everything in one list.