Moroccan Chicken with Giant Cous Cous and Pomegranate

  

Under 400 calories per portion!!! I KNOW! Why wouldn’t you, right? 

Ingredients

  • 2 chicken breasts
  • 80g giant cous cous
  • 1 cup coriander
  • 1 cup spinach leaves
  • 1/2 cup mint leaves
  • 1 tbsp extra virgin olive oil
  • 1 tsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • Juice of 1 lime
  • Feta cheese
  • 1 inch cucumber
  • 6 cherry tomatoes
  • 1 pomegranate 
  • 2 tbsp Greek style natural yoghurt
  • Moroccan seasoning
  • Salt and pepper

Method

  • Bash your chicken with a rolling pin and coat in the Moroccan spices
  • Rinse the giant Cous course and put it in cold water and bring to the boil and simmer for 7 minutes or according to pack instructions
  • Put your chicken in a pan and fry over a medium heat 
  • Put your coriander, mint, spinach, olive oil, vinegar, mustard and maple syrup into a blender and whizz up until it’s like a paste
  • Cut up your cucumber and tomatoes into small chunks 
  • When your Cous Cous is done rinse and put into a bowl with the paste, chopped tomatoes and cucumber, pomegranate seeds and lime juice
  • Crumble in the feta cheese and plenty of salt and pepper and mix round
  • When the chicken is done cut in strips and lay over the top of the Cous cous

  

  • Dollop over the yoghurt 

*Best way to get out pomegranate seeds is to hold face down with the seeds touching your hand and bash over the top with a rolling pin, the seeds should fall through your fingers easily.

Forgot to take an end photo because I was too hungry and scoffed it before remembering! Soz 

Enjoy! 

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Loaded Sweet Potato Skins

 
Back to healthy eating. This is just over 500 calories if you have both halves, well under if you have only one and equally if you leave out the chorizo but have both it’s still well under! I knew Beardy wouldn’t be happy with no meat in it hence putting it in, and he even said he thought it needed more, but I could easily have it without if sticking to a calorie controlled diet.

Ingredients – serves 2 for dinner or 4 for a light lunch (half a skin each)

  • 2 large sweet potatoes
  • 125g chorizo
  • 4 spring onions
  • 2 tbsp sweetcorn
  • 2 avocados
  • Juice of 1 lemon
  • Lashings of black pepper
  • Salt
  • Olive oil
  • Gouda cheese (small amount for topping)

Method

  • Pre heat oven to 180
  • Prick the sweet potatoes all over and rub with olive oil and salt 
  • Drizzle some olive oil and salt in a baking tray and place your potatoes in the oven for 45 minutes, turning once or twice so the skins don’t burn 
  • Chop your spring onions, scoop out your avocado and put them in a bowl with the sweetcorn
  • When the sweet potatoes are almost done; Chop your chorizo into cubes and fry in a little olive oil until the oil turns orange and the chorizo turns a darker red
  • Put the chorizo into the avocado mix along with its oil
  • Check the sweet potatoes are done all the way through by poking a cocktail or kebab stick through the middle, if they’re done cut in half and scoop out the middles being careful not to break or tear the skins
  • Put the sweet potato into the other mix and put the skins back into the oven to crisp up
  • Stir round the mix adding in the lemon juice, a few pinches of salt and lots of black pepper

  

  • Get the skins out and load them up, grating a little Gouda over the top

  

  • Pop back into the oven until the cheese has melted to your liking!

ENJOY!