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Dinner to Lunch Chicken

Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
293 kcal
Protein
: 
14.8g protein
Difficulty
: 
Medium
Allergens:
  • Milk
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

150 grams

Couscous

1 sachet(s)

Chicken Stock Powder

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

420 grams

Chicken Mini Fillets

1 pot(s)

Parisienne Style Herbs

grams

Wholemeal Pita

1 carton(s)

Chickpeas

1 unit(s)

Garlic Clove

1 unit(s)

Cucumber

(May contain traces of: Celery)

1 unit(s)

Lemon

1 unit(s)

Courgette

(May contain traces of: Celery)

½ bunch(es)

Mint

Not included in your delivery

30000 milliliter(s)

Water for the Couscous

Energy (kJ)1226 kJ
Energy (kcal)293 kcal
Fat8.9 g
of which saturates3.3 g
Carbohydrate34.4 g
of which sugars19.3 g
Dietary Fibre10.2 g
Protein14.8 g
Salt2.4 g
Calcium33 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pop the chicken in a bowl and sprinkle some salt and pepper, half the Parisienne herbs and a splash of oil. Use your hands to rub the flavours all over the chicken. Keep to one side. IMPORTANT: Wash your hands after handling raw meat. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Halve the pepper and discard the core and seeds. Chop into small pieces. Peel and grate the garlic (or use a garlic press).

2

Drain and rinse the chickpeas in a sieve. Heat a splash of oil in a saucepan over medium heat. When the oil is hot, add the pepper. Stir and cook until beginning to soften, 4-5 mins. Add the garlic and remaining Parisienne spice, cook for a minute and then add the chopped tomatoes and half the chicken stock powder. Add the courgette and half the chickpeas after 5 mins and then simmer until the veggies are soft, another 5 mins.

3

Meanhwile, zest then halve the lemon. Pour the water for the couscous (see ingredients for amount) and remaining chicken stock powder into a saucepan and bring to the boil. When boiling, stir in the couscous and lemon zest, pop a lid on the pan and remove from the heat. Leave to the side for 8-10 mins or until ready to serve. Preheat your grill to high.


4

Lay the chicken mini fillets out in one layer on a foil lined baking tray. Grill until browned and no longer pink in the middle, 12 mins. Turn half way through cooking. While the chicken cooks, pick the mint leaves from their stalks and roughly chop (discard the stalks). In a bowl, mix with the mint with the yoghurt then season with salt and pepper and a squeeze of lemon juice.

5

Fluff the couscous up with a fork and share between your bowls. Spoon the tomato and chickpea sauce on top and then finish with 2/3 of the cooked chicken mini fillets. REMEMBER:  The remaining chicken is for lunch tomorrow! Finish with a dollop of minty yoghurt and dig in!


6

Chill the chicken overnight in the fridge. Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways. Trim the cucumber then quarter lengthways. Chop witdthways into small pieces. Mix together in a bowl with the remaining yoghurt and chickepeas. Chop the chicken into small chunks and mix in as well. Halve your pittas widthways, open up and spoon in the filling. Lunch done!



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