Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 500g skinless chicken thighs, cut into thin strips
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 teaspoons dried rosemary
- 2 red capsicums, seeded and chopped
- 10 pitted black Kalamata olives
- 400g tin diced tomatoes, salt reduced
- 1 cup chicken stock, salt reduced
- 1 cup chopped mushrooms
- 1 cup instant couscous
- ¼ teaspoon chicken stock powder, salt reduced
Method
- Heat olive oil in a large fry pan over moderate heat, add onion, cook until lightly golden
- Add chicken thighs and cook until just brown
- Add garlic, dried oregano, dried rosemary and capsicum. Stir for 1-2 minutes or until just softened
- Add olives, diced tomatoes, chicken stock and mushrooms. Bring to the boil, then reduce heat to low and simmer for 10-15 minutes, or until chicken is cooked right through
- While chicken is cooking make couscous by adding couscous to a medium bowl with 1 cup of boiling water and stock, cover and stand for 5 minutes, fluff with a fork
- Serve chicken with couscous.
Nutrition information panel
Nutrient | Per Serve | Per 100g |
Energy | 537kJ | 217kJ |
Protin | 13.7g | 5.5g |
Total fat | 5.0g | 2.0g |
Saturated fat | 1.2g | 0.4g |
Carbohydrate | 5.3g | 2.1g |
Sugars | 4.9g | 2.0g |
Dietary Fibre | 2.8g | 1.1g |
Sodium | 154mg | 62mg |