Parmesan and Garlic Herb Crumbed Chicken Tenderloins with Veggie Couscous

Boil a kettle for the couscous in step 5. Cut broccoli into bite sized florets. Cut the carrot (peel if desired) and zucchini in half lengthways and then into half moons. Chop parsley leaves, discarding the stems. Mix breadcrumbs, parmesan and garlic Italian herbs together.

Lay out 3 shallow bowls or plates. Add flour to one bowl, breadcrumb mix to another and a beaten egg with a 1 tbsp water to the third bowl. Pat the chicken tenderloins dry and then coat in the flour, egg and breadcrumb, shaking off excess in between each bowl. Season each crumbed tenderloin with salt and pepper.

Coat the bottom of a frying pan with 2cm of oil. Heat pan over a medium high heat. When the oil is hot place crumbed chicken in the pan. Cook each side for 3-4 minutes.

Drizzle olive oil in a pan over a medium-high heat. Sauté broccoli and carrots for 1-2 minutes. Add 2 tbsp of water to the pan and cover with a lid to steam the veg for 3-4 minutes. Add the zucchini and butter to the pan and sauté for a further 4-5 minutes or until veg is tender. Season well with salt and pepper.

Place couscous in a large bowl. Pour over 3 cup of boiling water mixed with the chicken stock concentrate. Stir and cover with a lid or cling wrap and let stand for 5 minutes. Fluff the couscous and add the cooked vegetables and most of the parsley. Mix together well. Check seasoning and adjust to your liking.

Divide the veggie couscous and crumbed chicken between serving dishes and garnish with the remaining parsley. Bon appetite!

Boil a kettle for the couscous in step 5. Cut broccoli into bite sized florets. Cut the carrot (peel if desired) and zucchini in half lengthways and then into half moons. Chop parsley leaves, discarding the stems. Mix breadcrumbs, parmesan and garlic Italian herbs together.

Lay out 3 shallow bowls or plates. Add flour to one bowl, breadcrumb mix to another and a beaten egg with a 1 tbsp water to the third bowl. Pat the chicken tenderloins dry and then coat in the flour, egg and breadcrumb, shaking off excess in between each bowl. Season each crumbed tenderloin with salt and pepper.

Coat the bottom of a frying pan with 2cm of oil. Heat pan over a medium high heat. When the oil is hot place crumbed chicken in the pan. Cook each side for 3-4 minutes.

Drizzle olive oil in a pan over a medium-high heat. Sauté broccoli and carrots for 1-2 minutes. Add 2 tbsp of water to the pan and cover with a lid to steam the veg for 3-4 minutes. Add the zucchini and butter to the pan and sauté for a further 4-5 minutes or until veg is tender. Season well with salt and pepper.

Place couscous in a large bowl. Pour over 3 cup of boiling water mixed with the chicken stock concentrate. Stir and cover with a lid or cling wrap and let stand for 5 minutes. Fluff the couscous and add the cooked vegetables and most of the parsley. Mix together well. Check seasoning and adjust to your liking.

Divide the veggie couscous and crumbed chicken between serving dishes and garnish with the remaining parsley. Bon appetite!

Boil a kettle for the couscous in step 5. Cut broccoli into bite sized florets. Cut the carrot (peel if desired) and zucchini in half lengthways and then into half moons. Chop parsley leaves, discarding the stems. Mix breadcrumbs, parmesan and garlic Italian herbs together.

Lay out 3 shallow bowls or plates. Add flour to one bowl, breadcrumb mix to another and a beaten egg with a 1 tbsp water to the third bowl. Pat the chicken tenderloins dry and then coat in the flour, egg and breadcrumb, shaking off excess in between each bowl. Season each crumbed tenderloin with salt and pepper.

Coat the bottom of a frying pan with 2cm of oil. Heat pan over a medium high heat. When the oil is hot place crumbed chicken in the pan. Cook each side for 3-4 minutes.

Drizzle olive oil in a pan over a medium-high heat. Sauté broccoli and carrots for 1-2 minutes. Add 2 tbsp of water to the pan and cover with a lid to steam the veg for 3-4 minutes. Add the zucchini and butter to the pan and sauté for a further 4-5 minutes or until veg is tender. Season well with salt and pepper.

Place couscous in a large bowl. Pour over 1 1/2 cup of boiling water mixed with the chicken stock concentrate. Stir and cover with a lid or cling wrap and let stand for 5 minutes. Fluff the couscous and add the cooked vegetables and most of the parsley. Mix together well. Check seasoning and adjust to your liking.

Divide the veggie couscous and crumbed chicken between serving dishes and garnish with the remaining parsley. Bon appetite!

Boil a kettle for the couscous in step 5. Cut broccoli into bite sized florets. Cut the carrot (peel if desired) and zucchini in half lengthways and then into half moons. Chop parsley leaves, discarding the stems. Mix breadcrumbs, parmesan and garlic Italian herbs together.

Lay out 3 shallow bowls or plates. Add flour to one bowl, breadcrumb mix to another and a beaten egg with a 1 tbsp water to the third bowl. Pat the chicken tenderloins dry and then coat in the flour, egg and breadcrumb, shaking off excess in between each bowl. Season each crumbed tenderloin with salt and pepper.

Coat the bottom of a frying pan with 2cm of oil. Heat pan over a medium high heat. When the oil is hot place crumbed chicken in the pan. Cook each side for 3-4 minutes.

Drizzle olive oil in a pan over a medium-high heat. Sauté broccoli and carrots for 1-2 minutes. Add 2 tbsp of water to the pan and cover with a lid to steam the veg for 3-4 minutes. Add the zucchini and butter to the pan and sauté for a further 4-5 minutes or until veg is tender. Season well with salt and pepper.

Place couscous in a large bowl. Pour over 1 1/2 cup of boiling water mixed with the chicken stock concentrate. Stir and cover with a lid or cling wrap and let stand for 5 minutes. Fluff the couscous and add the cooked vegetables and most of the parsley. Mix together well. Check seasoning and adjust to your liking.

Divide the veggie couscous and crumbed chicken between serving dishes and garnish with the remaining parsley. Bon appetite!

Boil a kettle for the couscous in step 5. Cut broccoli into bite sized florets. Cut the carrot (peel if desired) and zucchini in half lengthways and then into half moons. Chop parsley leaves, discarding the stems. Mix breadcrumbs, parmesan and garlic Italian herbs together.

Lay out 3 shallow bowls or plates. Add flour to one bowl, breadcrumb mix to another and a beaten egg with a 1 tbsp water to the third bowl. Pat the chicken tenderloins dry and then coat in the flour, egg and breadcrumb, shaking off excess in between each bowl. Season each crumbed tenderloin with salt and pepper.

Coat the bottom of a frying pan with 2cm of oil. Heat pan over a medium high heat. When the oil is hot place crumbed chicken in the pan. Cook each side for 3-4 minutes.

Drizzle olive oil in a pan over a medium-high heat. Sauté broccoli and carrots for 1-2 minutes. Add 2 tbsp of water to the pan and cover with a lid to steam the veg for 3-4 minutes. Add the zucchini and butter to the pan and sauté for a further 4-5 minutes or until veg is tender. Season well with salt and pepper.

Place couscous in a large bowl. Pour over 1 1/2 cup of boiling water mixed with the chicken stock concentrate. Stir and cover with a lid or cling wrap and let stand for 5 minutes. Fluff the couscous and add the cooked vegetables and most of the parsley. Mix together well. Check seasoning and adjust to your liking.

Divide the veggie couscous and crumbed chicken between serving dishes and garnish with the remaining parsley. Bon appetite!

Boil a kettle for the couscous in step 5. Cut broccoli into bite sized florets. Cut the carrot (peel if desired) and zucchini in half lengthways and then into half moons. Chop parsley leaves, discarding the stems. Mix breadcrumbs, parmesan and garlic Italian herbs together.

Lay out 3 shallow bowls or plates. Add flour to one bowl, breadcrumb mix to another and a beaten egg with a 1 tbsp water to the third bowl. Pat the chicken tenderloins dry and then coat in the flour, egg and breadcrumb, shaking off excess in between each bowl. Season each crumbed tenderloin with salt and pepper.

Coat the bottom of a frying pan with 2cm of oil. Heat pan over a medium high heat. When the oil is hot place crumbed chicken in the pan. Cook each side for 3-4 minutes.

Drizzle olive oil in a pan over a medium-high heat. Sauté broccoli and carrots for 1-2 minutes. Add 2 tbsp of water to the pan and cover with a lid to steam the veg for 3-4 minutes. Add the zucchini and butter to the pan and sauté for a further 4-5 minutes or until veg is tender. Season well with salt and pepper.

Place couscous in a large bowl. Pour over 1 1/2 cup of boiling water mixed with the chicken stock concentrate. Stir and cover with a lid or cling wrap and let stand for 5 minutes. Fluff the couscous and add the cooked vegetables and most of the parsley. Mix together well. Check seasoning and adjust to your liking.

Divide the veggie couscous and crumbed chicken between serving dishes and garnish with the remaining parsley. Bon appetite!