Spiced chicken with cauliflower couscous
- September 2015
- Serves 1
- Hands-on time 20 min
If you’re partaking in the 5:2 diet, then this is the recipe for you. Zingy, filling and designed to wake up your tastebuds – it’s the perfect way to sustain your energy.
Looking for something else? We have lots more recipes for 1 person for you to try.
- 12.1g (2g saturated)
- 10g (8g sugars)
- 1 small free-range skinless and boneless chicken thigh
- Pinch paprika
- Pinch ground cumin
- 1 small garlic clove, finely chopped
- Grated zest and juice 1 lemon
- 120g cauliflower florets (from about half a medium cauliflower)
- Handful mixed fresh soft herbs, chopped (we used parsley, mint and coriander), plus leaves to garnish
- Cooking oil spray for grilling
- Handful wild rocket (optional)
For the salsa
- 100g mixed tomatoes, halved/sliced
- 25g pitted green olives in brine, drained and chopped/sliced
- Pinch chilli flakes
- 1 spring onion, chopped
- 1 tsp olive oil
- ½ tsp red wine vinegar
- Put the chicken thigh in a shallow bowl and rub all over with the spices, garlic and salt and pepper. Squeeze over half the lemon and add half the lemon zest. Set aside to marinate.
- Meanwhile, whizz the cauliflower florets in a food processor or mini chopper to the size of couscous. (Alternatively, coarsely grate using a box grater.) Put the cauliflower couscous in a microwave-safe bowl, cover with heatproof cling film and microwave on high for 2 minutes or until just tender. Mix in the remaining lemon zest and a squeeze of juice (or to taste) and the chopped herbs, then season with salt and pepper.
- For the salsa, mix the tomatoes with the olives, chilli flakes, spring onion, olive oil and vinegar in a bowl. Season to taste and set aside.
- Heat the grill to high and put the marinated chicken on a foil-lined baking tray; spray with a little cooking oil spray. Grill for 10 minutes or until charring, then turn and cook for 3-4 minutes more, or until the chicken is cooked (the juices will run clear when the chicken is pierced in the thickest part).
- Slice the chicken, then arrange on top of the cauliflower couscous with the tomato salsa and a handful of herb leaves (and rocket if you like). Serve straightaway or cool completely and pack in a plastic container to have for lunch the next day.
Swap the chicken thigh for 200g sustainable large peeled cooked king prawns.
This recipe is easy to double to make 2 portions. Cover, chill and have for lunch or save for your second fast day (it will keep for up to 3 days).
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