Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
100g essential Waitrose Couscous
6 essential Waitrose British Chicken Thigh Fillets
750g bag frozen essential Waitrose Grilled Vegetable Mix
1-2 tbsp olive oil
100g bag essential Waitrose Mixed Salad
Preheat the oven to 200°C, gas mark 6. Place the couscous in a bowl and pour over 150ml of hot chicken stock; cover and leave for 5 minutes.
Cut the chicken thigh in half, place between 2 sheets of clingfilm then beat with a rolling pin until thin. Place on a lined baking tray. Fluff the couscous with a fork and stir in ½ of the vegetable mix and season.
Spoon on top of each chicken piece, pressing down slightly. Drizzle with the olive oil and bake for 20-25 minutes until golden and thoroughly cooked through (the chicken juices should run clear, with no pink meat).
Serve with the mixed salad.
Typical values per serving:
1 of your 5 a day per serving
This recipe was first published in August 2011.