Make it CHICKEN TONIGHT
POMEGRANATE CHICKEN WITH ALMOND COUSCOUS
A rich harissa sauce is freshened up with a hint of mint. see recipe, page 35
How our food works for you see page 82
NUTRITION INFO
PER SERVE 2320kJ, protein 41g, total fat 18g (sat. fat 2g), carbs 52g, fibre 8g, sodium 381mg
• Carb exchanges 3½
• GI estimate medium
LITE CHICKEN CAESAR SALAD
High in protein and lower in fat, this variant on a classic packs a tasty punch. see recipe, page 35
NUTRITION INFO
PER SERVE 1380kJ, protein 33g, total fat 11g (sat. fat 3g), carbs 20g, fibre 5g, sodium 532mg
• Carb exchanges 1½
• GI estimate low
• Lower carb
CHICKEN SCHNITZEL WITH COLESLAW
Crisp schnitty with crunchy slaw is a match made in retro-food heaven. see recipe, page 36
NUTRITION INFO
PER SERVE 2370kJ, protein 36g, total fat 25g (sat. fat 4g), carbs 46g, fibre 8g, sodium 354mg
• Carb exchanges 3
• GI estimate medium
Invite rich Moroccan flavours to dinner
LEMONY CHICKEN STEW
PREP TIME: 20 MINS
COOK TIME: 1 HOUR
SERVES 4 (AS A MAIN)
1 Tbsp olive oil2 brown onions,500g skinless and boneless chicken thigh fillets, trimmed of fat, cut into chunks2 Tbsp ras el hanout2 x 400g cans no-added-salt chopped tomatoes2 Tbsp sliced, pitted Kalamata olivesSmall handful oregano, leaves picked, chopped2 preserved lemons, flesh removed, skin rinsed, finely chopped2 Tbsp honey1 salt-reduced chicken stock cubeFreshly ground black pepper200g pearl couscous¼ cup chopped flat-leaf parsley8 stalks broccolini, steamed, to serve
