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Lemon Pepper Chicken With Pearl Couscous Salad

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Servings 4

Ingredients
 
 

  • 8 chicken tenderloins about 500 g in total
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon pepper seasoning
  • 1 1/2 cups pearl couscous
  • 1 teaspoon chicken stock powder
  • 2 cups baby spinach roughly chopped
  • 400 g canned chickpeas drained & rinsed
  • 1 lebanese cucumber sliced into rounds
  • 1 cup cherry tomatoes halved or quartered
  • 4 radishes finely chopped (optional)
  • 1/2 red onion finely chopped
  • 1 cup currants soaked in hot water for 3 minutes, drained
  • 1 cup mint leaves chopped
  • 1/2 cup almonds roughly chopped

Dressing

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1/2 lemon juice squeezed, plus extra to serve
  • 1 teaspoon dijon mustard
  • 1 teaspoon pure maple syrup
  • sea salt & cracked black pepper

Instructions
 

  • Place the chicken in a bowl with the olive oil and lemon pepper seasoning. Mix it all together and marinate for at least 10 minutes.
  • Bring a small saucepan of water to the boil. Add the pearl couscous and stock powder. Turn the heat down to a simmer and cook for about 8 minutes. Drain and run under cold water to stop the cooking process.
  • For the dressing: Mix all the ingredients in a small jug or glass jar. Season well.
  • Place the chicken in an air-fryer and cook on 180°C for 15 minutes. Or, to pan fry, place a medium frying pan over medium heat. Cook the tenderloins for about 3–4 minutes each side (depending on the size). Remove and set aside.
  • For the salad: Place the pearl couscous, spinach, chickpeas, cucumber, cherry tomatoes, radish, onion, currants, mint and almonds in a large bowl. Drizzle over the dressing and toss well.
  • Serve the salad into bowls and top with the warm chicken tenderloins. Feel free to squeeze over some fresh lemon juice.

Keywords

Dinner, Lunch, Salad
Chicken, Dairy Free, Egg Free, Gluten Free