Dukkah gives the chicken a kick, while the cauliflower couscous adds texture and complements the spice.
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Preheat the oven to 220°C, gas mark 7. Slash each chicken breast 3 or 4 times, then place in a large bowl. Finely grate over the zest from 1 lemon; add the juice, half the garlic, the dukkah and seasoning. Toss well to coat.
Spray a roasting tin with oil; arrange the chicken on it. Spray the top and roast for 15-20 minutes, until cooked through and the juices run clear. Add the tomatoes for the last 5 minutes of cooking.
Meanwhile, remove the leaves from the cauliflower. Quarter, remove core and roughly chop florets. Pulse in a food processor until it resembles couscous. Place in a roasting tin; cook in the oven for 10 minutes, stirring halfway through. Season.
Cut the other lemon into 6 wedges. Mix the yogurt, tahini, juice from 2 lemon wedges and remaining garlic. Season. Cut the chicken into thick slices, spoon over the cooking juices. Scatter with rocket. Serve with couscous, roasted tomatoes, tahini dressing and lemon wedges.
Typical values per serving when made using specific products in recipe
Energy | 1,218kJ/ 289kcals |
|---|---|
Fat | 7.2g |
Saturated Fat | 1.4g |
Carbohydrates | 13.1g |
Sugars | 10.4g |
Fibre | 5.5g |
Protein | 42.9g |
Salt | 0.5g |
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