Paprika Chicken with Beetroot Yoghurt and Couscous

Preheat oven to 200°C. Peel and mince garlic. Slice shallot. Slice cucumber. Cut cherry tomatoes in half. Cut lemon into wedges. Pick mint leaves and roughly chop, discarding stems. Peel beetroot and cut into small wedges. Crumble fetta. Place chicken in a bowl and season with olive oil, spice mix and salt and pepper

Place beetroot in a microwave-safe bowl with a little water and microwave for 5 minutes to pre-cook. Transfer to a lined baking tray, drizzle with olive oil, and season with salt. Roast in the oven for 15 minutes until tender and cooked through. Allow to cool for a few minutes before making the yoghurt.

Place chicken on a lined baking tray and roast in the oven for 15-18 minutes or until cooked through. The chicken is cooked when pierced with a knife and the juices run clear.

Add the couscous to a large bowl. Mix liquid stock concentrate with 3 cups hot water. Pour stock over couscous then cover with lid and let stand, about 5 minutes. Fluff with a for and season to taste with salt and pepper.

Combine spinach, tomatoes, cucumber, fetta, and mint in a bowl. Season with olive oil, salt, pepper and a squeeze of lemon juice from 1 wedge (saving the rest for the yoghurt). Combine the cooked beetroot, yoghurt, garlic and remaining lemon juice. Blend until smooth.

Slice chicken. Divide beetroot yoghurt between plates. Top with couscous and chicken. Serve salad on the side. Enjoy!

Preheat oven to 200°C. Peel and mince garlic. Slice shallot. Slice cucumber. Cut cherry tomatoes in half. Cut lemon into wedges. Pick mint leaves and roughly chop, discarding stems. Peel beetroot and cut into small wedges. Crumble fetta. Place chicken in a bowl and season with olive oil, spice mix and salt and pepper

Place beetroot in a microwave-safe bowl with a little water and microwave for 5 minutes to pre-cook. Transfer to a lined baking tray, drizzle with olive oil, and season with salt. Roast in the oven for 15 minutes until tender and cooked through. Allow to cool for a few minutes before making the yoghurt.

Place chicken on a lined baking tray and roast in the oven for 15-18 minutes or until cooked through. The chicken is cooked when pierced with a knife and the juices run clear.

Add the couscous to a large bowl. Mix liquid stock concentrate with 3 cups hot water. Pour stock over couscous then cover with lid and let stand, about 5 minutes. Fluff with a for and season to taste with salt and pepper.

Combine spinach, tomatoes, cucumber, fetta, and mint in a bowl. Season with olive oil, salt, pepper and a squeeze of lemon juice from 1 wedge (saving the rest for the yoghurt). Combine the cooked beetroot, yoghurt, garlic and remaining lemon juice. Blend until smooth.

Slice chicken. Divide beetroot yoghurt between plates. Top with couscous and chicken. Serve salad on the side. Enjoy!

Preheat oven to 200°C. Peel and mince garlic. Slice shallot. Slice cucumber. Cut cherry tomatoes in half. Cut lemon into wedges. Pick mint leaves and roughly chop, discarding stems. Peel beetroot and cut into small wedges. Crumble fetta. Place chicken in a bowl and season with olive oil, spice mix and salt and pepper

Place beetroot in a microwave-safe bowl with a little water and microwave for 5 minutes to pre-cook. Transfer to a lined baking tray, drizzle with olive oil, and season with salt. Roast in the oven for 15 minutes until tender and cooked through. Allow to cool for a few minutes before making the yoghurt.

Place chicken on a lined baking tray and roast in the oven for 15-18 minutes or until cooked through. The chicken is cooked when pierced with a knife and the juices run clear.

Add the couscous to a large bowl. Mix liquid stock concentrate with 1 1⁄2 cups hot water. Pour stock over couscous then cover with lid and let stand, about 5 minutes. Fluff with a for and season to taste with salt and pepper.

Combine spinach, tomatoes, cucumber, fetta, and mint in a bowl. Season with olive oil, salt, pepper and a squeeze of lemon juice from 1 wedge (saving the rest for the yoghurt). Combine the cooked beetroot, yoghurt, garlic and remaining lemon juice. Blend until smooth.

Slice chicken. Divide beetroot yoghurt between plates. Top with couscous and chicken. Serve salad on the side. Enjoy!

Preheat oven to 200°C. Peel and mince garlic. Slice shallot. Slice cucumber. Cut cherry tomatoes in half. Cut lemon into wedges. Pick mint leaves and roughly chop, discarding stems. Peel beetroot and cut into small wedges. Crumble fetta. Place chicken in a bowl and season with olive oil, spice mix and salt and pepper

Place beetroot in a microwave-safe bowl with a little water and microwave for 5 minutes to pre-cook. Transfer to a lined baking tray, drizzle with olive oil, and season with salt. Roast in the oven for 15 minutes until tender and cooked through. Allow to cool for a few minutes before making the yoghurt.

Place chicken on a lined baking tray and roast in the oven for 15-18 minutes or until cooked through. The chicken is cooked when pierced with a knife and the juices run clear.

Add the couscous to a large bowl. Mix liquid stock concentrate with 1 1⁄2 cups hot water. Pour stock over couscous then cover with lid and let stand, about 5 minutes. Fluff with a for and season to taste with salt and pepper.

Combine spinach, tomatoes, cucumber, fetta, and mint in a bowl. Season with olive oil, salt, pepper and a squeeze of lemon juice from 1 wedge (saving the rest for the yoghurt). Combine the cooked beetroot, yoghurt, garlic and remaining lemon juice. Blend until smooth.

Slice chicken. Divide beetroot yoghurt between plates. Top with couscous and chicken. Serve salad on the side. Enjoy!

Preheat oven to 200°C. Peel and mince garlic. Slice shallot. Slice cucumber. Cut cherry tomatoes in half. Cut lemon into wedges. Pick mint leaves and roughly chop, discarding stems. Peel beetroot and cut into small wedges. Crumble fetta. Place chicken in a bowl and season with olive oil, spice mix and salt and pepper

Place beetroot in a microwave-safe bowl with a little water and microwave for 5 minutes to pre-cook. Transfer to a lined baking tray, drizzle with olive oil, and season with salt. Roast in the oven for 15 minutes until tender and cooked through. Allow to cool for a few minutes before making the yoghurt.

Place chicken on a lined baking tray and roast in the oven for 15-18 minutes or until cooked through. The chicken is cooked when pierced with a knife and the juices run clear.

Add the couscous to a large bowl. Mix liquid stock concentrate with 1 1⁄2 cups hot water. Pour stock over couscous then cover with lid and let stand, about 5 minutes. Fluff with a for and season to taste with salt and pepper.

Combine spinach, tomatoes, cucumber, fetta, and mint in a bowl. Season with olive oil, salt, pepper and a squeeze of lemon juice from 1 wedge (saving the rest for the yoghurt). Combine the cooked beetroot, yoghurt, garlic and remaining lemon juice. Blend until smooth.

Slice chicken. Divide beetroot yoghurt between plates. Top with couscous and chicken. Serve salad on the side. Enjoy!

Preheat oven to 200°C. Peel and mince garlic. Slice shallot. Slice cucumber. Cut cherry tomatoes in half. Cut lemon into wedges. Pick mint leaves and roughly chop, discarding stems. Peel beetroot and cut into small wedges. Crumble fetta. Place chicken in a bowl and season with olive oil, spice mix and salt and pepper

Place beetroot in a microwave-safe bowl with a little water and microwave for 5 minutes to pre-cook. Transfer to a lined baking tray, drizzle with olive oil, and season with salt. Roast in the oven for 15 minutes until tender and cooked through. Allow to cool for a few minutes before making the yoghurt.

Place chicken on a lined baking tray and roast in the oven for 15-18 minutes or until cooked through. The chicken is cooked when pierced with a knife and the juices run clear.

Add the couscous to a large bowl. Mix liquid stock concentrate with 1 1⁄2 cups hot water. Pour stock over couscous then cover with lid and let stand, about 5 minutes. Fluff with a for and season to taste with salt and pepper.

Combine spinach, tomatoes, cucumber, fetta, and mint in a bowl. Season with olive oil, salt, pepper and a squeeze of lemon juice from 1 wedge (saving the rest for the yoghurt). Combine the cooked beetroot, yoghurt, garlic and remaining lemon juice. Blend until smooth.

Slice chicken. Divide beetroot yoghurt between plates. Top with couscous and chicken. Serve salad on the side. Enjoy!