4 Chicken Breasts
1 Red Onion
250g Cherry Tomatoes
1x 425g Can of Chickpeas
2 Tbsp Yorkshire Drizzle Chilli Oil
2 Chicken Stock Cubes
Grated zest and juice of 1 Lemon
Fresh Mint and Coriander, chopped
Pre heat the oven to 200C/400F/Gas mark 6
Cut the chicken into 2 cm cubes and add to a large roasting tin with the chopped red onion, cherry tomatoes halved, chickpeas and the chilli oil. Season well and put in the oven for 10 minutes.
Add the two stock cubes to 600ml of boiling water
Stir the couscous into the roasting tin, followed by the stock, lemon zest and juice and put back into the oven and cook for 15-20minutes until the stock has been absorbed and the chicken is cooked through
Stir through the chopped coriander and mint.
Serve and enjoy!