This low-calorie, but well-rounded recipe is the perfect meal for 1.
Chicken breasts and couscous get steamed in a paper parcel, with broccoli and sun-dried tomatoes for a simple but satisfying dinner.
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Yields:
1 serving(s)
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Cal/Serv:
349
Ingredients
25 g couscous, see intro
1 skinless chicken breast
40 g Tenderstem broccoli, cut into shorter lengths
15 g sun-dried tomatoes in oil, drained and roughly chopped
1 tsp. each finely grated lemon zest and juice
50 ml hot chicken stock
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. On a work surface, lay a rough 30cm square of baking parchment on top of a square of foil the same size. Sprinkle the couscous in a mound in the centre and lay the chicken breast on top. Season.
Step 2Scatter over the broccoli, sun-dried tomatoes, lemon zest and juice. Lift the edges of the parchment/foil up over the filling, then tightly fold/roll in the edges, leaving some space above the chicken and a little hole in the centre. Pour in the stock and fold/roll to fully seal.
Step 3Place the parcel on a baking tray and cook for 30-35min, or until the chicken is cooked through and feels firm (press the breast through the parcel). Serve.
Next time, mix up the flavourings – black olives and finely chopped red peppers would work well.
You can replace the couscous with 1/2 a 400g tin of drained and rinsed cannellini beans, if you prefer.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
