Lemon Rosemary Chicken with Couscous & Salad

This recipe works in combination with: Panzanella, Strawberry Sorbet. This recipe features in these meal plans: Mediterranean Cool.

Lemon and rosemary roasted chicken breasts with courgette and cherry tomato couscous and a cooked aubergine and chickpea salad.


  • 6 skinless chicken breast fillets
  • 11/2 medium lemons, zested and juiced
  • 1 large courgette (approx 310g), diced
  • 1 large aubergine, thickly sliced
  • 400g of tinned chickpeas, drained
  • 300g of cherry tomatoes, halved
  • 1 small red onion (approx 110g), finely sliced
  • half a 28g pack of fresh parsley, coarsely chopped
  • 75ml of olive oil (5 tbsp)
  • 450g of couscous
  • 2 tbsp dried rosemary
  • 450ml chicken stock, prepared according to the packet instructions
  • 1 tbsp dried mixed herbs
  • 1 tsp honey
  • 1 tsp paprika
  • Serves: 6
  • Course: Main Course
  • Preparation time: 30 mins
  • Cooking time: 30 mins
  • Oven temp: 200c
  • Price per person: £2.66
  • Store cupboard: Typical
  • Calories per serving: 805
  • 5-a-day per serving: 1.9
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Lemon & Rosemary Chicken photo

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  1. Preheat the oven. To make the marinade, mix together the rosemary and half the lemon juice and zest. Season with salt and pepper. Place the chicken in the marinade and set aside for at least 30 minutes.
  2. Transfer the marinated chicken breasts onto one baking tray, and transfer the courgette and cherry tomatoes and the aubergine and red onion onto another baking tray. (Keep the two sets of vegetables separate from each other as one is for the couscous and one is for the aubergine and chickpea salad.) Drizzle 2 tbsp oil over the vegetables. Roast in the oven for 15-20 minutes, or until the chicken is cooked through and the vegetables are beginning to char.
  3. Meanwhile, to make a dressing for the chickpea salad, mix together the honey, paprika, parsley, remaining lemon juice and 4 tbsp oil. Season to taste with salt and pepper and set aside.
  4. Prepare the couscous according to the packet instructions using the chicken stock in place of water. Stir in the mixed herbs and season with salt and pepper. Mix in roasted courgette and cherry tomatoes.
  5. To finish the aubergine and chickpea salad, mix the roasted aubergine and red onion with the chickpeas and toss with the dressing.
  6. Serve the lemon and rosemary roasted chicken breasts with the aubergine and chickpea salad and couscous.

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