Tea tonight, very quick to do and quite tasty.  Serves 4, alter quantity to suit number of people

INGREDIENTS

• 4 skinless chicken breasts
• juice 2 lemons
• 2 tbsp olive oil
• 1 tsp dried chilli flakes
• 3 garlic cloves , crushed

FOR THE COUSCOUS

• 200g couscous
• 85g sultanas
• 250ml hot chicken stock
• 85g pitted green olives
• 400g can chickpeas , drained
• 2 tbsp chopped flat-leaf parsley 

Lemon chicken with fruity olive couscous

A low-fat dish of grilled citrus chicken with fresh salad that can be whipped up for a quick supper

Preparation and cooking times

Prep 20 mins
Cook 8 mins

1. Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, then opening out like a book. Whisk together the lemon juice, olive oil, chilli flakes and garlic. Pour half over the chicken and marinate for 15 mins.
2. Meanwhile, put the couscous and sultanas in a bowl, then pour over the stock. Cover the bowl with cling film and leave for 5 mins.
3. Heat a griddle or non-stick frying pan, remove the chicken from the marinade and cook for 4 mins on each side until golden and cooked through.
4. Fluff up the couscous with a fork and stir in the olives, chickpeas, parsley and the other half of the marinade. Season and serve with the chicken.