Creamy Garlic Chicken with Couscous and Greens

Boil a kettle for step 2. Trim and de-string snow peas. Trim broccoli into florets. Pick parsley leaves and chop, discarding stems. Peel and mince garlic.

Bring a pot of water to a boil and add in broccoli and snow peas. Reduce heat and cook for 5 minutes, or until broccoli is cooked to your liking. Drain the veg. Add the couscous to a large bowl and top with 1¹⁄₂ cups of boiling water. Cover with a lid and let stand, about 5 minutes. Fluff with a fork and season with butter, salt and pepper. Keep warm.

Pat the chicken dry with a paper towel. Drizzle a little oil over each breast then season with smoked paprika chicken spice mix. Rub the spice mix into the chicken breast. Heat a frying pan with a drizzle of oil over a medium high heat. Add chicken and cook for 3 minutes each side, or until cooked through. Remove from the pan and set aside.

To the same pan, add a drizzle of olive oil. Add the garlic and cook for 30 seconds. Add stock cream, 3 tbsp of water and Dijon mustard. Cook for 2 minutes. Stir through the parmesan, half the parsley and season with salt and pepper.

Add the chicken back to the pan and coat with the sauce. Cook for a further 2 minutes to warm the chicken through.

Divide the couscous, snow peas and broccoli between serving plates. Season the veg with salt and pepper. Top with a chicken, creamy garlic sauce and remaining parsley.

Boil a kettle for step 2. Trim and de-string snow peas. Trim broccoli into florets. Pick parsley leaves and chop, discarding stems. Peel and mince garlic.

Bring a pot of water to a boil and add in broccoli and snow peas. Reduce heat and cook for 5 minutes, or until broccoli is cooked to your liking. Drain the veg. Add the couscous to a large bowl and top with 1¹⁄₂ cups of boiling water. Cover with a lid and let stand, about 5 minutes. Fluff with a fork and season with butter, salt and pepper. Keep warm.

Pat the chicken dry with a paper towel. Drizzle a little oil over each breast then season with smoked paprika chicken spice mix. Rub the spice mix into the chicken breast. Heat a frying pan with a drizzle of oil over a medium high heat. Add chicken and cook for 3 minutes each side, or until cooked through. Remove from the pan and set aside.

To the same pan, add a drizzle of olive oil. Add the garlic and cook for 30 seconds. Add stock cream, ¹⁄₃ cup of water and Dijon mustard. Cook for 2 minutes. Stir through the parmesan, half the parsley and season with salt and pepper.

Add the chicken back to the pan and coat with the sauce. Cook for a further 2 minutes to warm the chicken through.

Divide the couscous, snow peas and broccoli between serving plates. Season the veg with salt and pepper. Top with a chicken, creamy garlic sauce and remaining parsley.

Boil a kettle for step 2. Trim and de-string snow peas. Trim broccoli into florets. Pick parsley leaves and chop, discarding stems. Peel and mince garlic.

Bring a pot of water to a boil and add in broccoli and snow peas. Reduce heat and cook for 5 minutes, or until broccoli is cooked to your liking. Drain the veg. Add the couscous to a large bowl and top with 1¹⁄₂ cups of boiling water. Cover with a lid and let stand, about 5 minutes. Fluff with a fork and season with butter, salt and pepper. Keep warm.

Pat the chicken dry with a paper towel. Drizzle a little oil over each breast then season with smoked paprika chicken spice mix. Rub the spice mix into the chicken breast. Heat a frying pan with a drizzle of oil over a medium high heat. Add chicken and cook for 3 minutes each side, or until cooked through. Remove from the pan and set aside.

To the same pan, add a drizzle of olive oil. Add the garlic and cook for 30 seconds. Add stock cream, 3 tbsp of water and Dijon mustard. Cook for 2 minutes. Stir through the parmesan, half the parsley and season with salt and pepper.

Add the chicken back to the pan and coat with the sauce. Cook for a further 2 minutes to warm the chicken through.

Divide the couscous, snow peas and broccoli between serving plates. Season the veg with salt and pepper. Top with a chicken, creamy garlic sauce and remaining parsley.

Boil a kettle for step 2. Trim and de-string snow peas. Trim broccoli into florets. Pick parsley leaves and chop, discarding stems. Peel and mince garlic.

Bring a pot of water to a boil and add in broccoli and snow peas. Reduce heat and cook for 5 minutes, or until broccoli is cooked to your liking. Drain the veg. Add the couscous to a large bowl and top with 1¹⁄₂ cups of boiling water. Cover with a lid and let stand, about 5 minutes. Fluff with a fork and season with butter, salt and pepper. Keep warm.

Pat the chicken dry with a paper towel. Drizzle a little oil over each breast then season with smoked paprika chicken spice mix. Rub the spice mix into the chicken breast. Heat a frying pan with a drizzle of oil over a medium high heat. Add chicken and cook for 3 minutes each side, or until cooked through. Remove from the pan and set aside.

To the same pan, add a drizzle of olive oil. Add the garlic and cook for 30 seconds. Add stock cream, 3 tbsp of water and Dijon mustard. Cook for 2 minutes. Stir through the parmesan, half the parsley and season with salt and pepper.

Add the chicken back to the pan and coat with the sauce. Cook for a further 2 minutes to warm the chicken through.

Divide the couscous, snow peas and broccoli between serving plates. Season the veg with salt and pepper. Top with a chicken, creamy garlic sauce and remaining parsley.

Boil a kettle for step 2. Trim and de-string snow peas. Trim broccoli into florets. Pick parsley leaves and chop, discarding stems. Peel and mince garlic.

Bring a pot of water to a boil and add in broccoli and snow peas. Reduce heat and cook for 5 minutes, or until broccoli is cooked to your liking. Drain the veg. Add the couscous to a large bowl and top with 1¹⁄₂ cups of boiling water. Cover with a lid and let stand, about 5 minutes. Fluff with a fork and season with butter, salt and pepper. Keep warm.

Pat the chicken dry with a paper towel. Drizzle a little oil over each breast then season with smoked paprika chicken spice mix. Rub the spice mix into the chicken breast. Heat a frying pan with a drizzle of oil over a medium high heat. Add chicken and cook for 3 minutes each side, or until cooked through. Remove from the pan and set aside.

To the same pan, add a drizzle of olive oil. Add the garlic and cook for 30 seconds. Add stock cream, 3 tbsp of water and Dijon mustard. Cook for 2 minutes. Stir through the parmesan, half the parsley and season with salt and pepper.

Add the chicken back to the pan and coat with the sauce. Cook for a further 2 minutes to warm the chicken through.

Divide the couscous, snow peas and broccoli between serving plates. Season the veg with salt and pepper. Top with a chicken, creamy garlic sauce and remaining parsley.

Boil a kettle for step 2. Trim and de-string snow peas. Trim broccoli into florets. Pick parsley leaves and chop, discarding stems. Peel and mince garlic.

Bring a pot of water to a boil and add in broccoli and snow peas. Reduce heat and cook for 5 minutes, or until broccoli is cooked to your liking. Drain the veg. Add the couscous to a large bowl and top with 1¹⁄₂ cups of boiling water. Cover with a lid and let stand, about 5 minutes. Fluff with a fork and season with butter, salt and pepper. Keep warm.

Pat the chicken dry with a paper towel. Drizzle a little oil over each breast then season with smoked paprika chicken spice mix. Rub the spice mix into the chicken breast. Heat a frying pan with a drizzle of oil over a medium high heat. Add chicken and cook for 3 minutes each side, or until cooked through. Remove from the pan and set aside.

To the same pan, add a drizzle of olive oil. Add the garlic and cook for 30 seconds. Add stock cream, 3 tbsp of water and Dijon mustard. Cook for 2 minutes. Stir through the parmesan, half the parsley and season with salt and pepper.

Add the chicken back to the pan and coat with the sauce. Cook for a further 2 minutes to warm the chicken through.

Divide the couscous, snow peas and broccoli between serving plates. Season the veg with salt and pepper. Top with a chicken, creamy garlic sauce and remaining parsley.