Roasted chicken with honey-mint dressing with green apple-parsley salad with bacon

  • For the chicken
  • Cooking spray
  • 6 boneless skinless chicken breast halves (about 150g each)
  • Salt and freshly ground black pepper
  • 1-2 tsps ground cumin
  • 225g plain yoghurt
  • 2 tbsps honey
  • 1 tbsp freshly chopped mint leaves
  • 200g couscous, cooked according to package directions
  • For the salad
  • 4 strips bacon
  • 2-3 Granny Smith apples, cored, diced
  • 50g freshly chopped parsley leaves
  • 30ml cider vinegar
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper
Roasted chicken:
1) Coat a stove-top griddle pan or griddle with cooking spray and set over medium-high heat to preheat.

2) Season both sides of chicken with salt, black pepper and cumin. Add chicken to hot pan and cook 3-5 minutes per side, until cooked through.

3) In a small bowl, whisk together yoghurt, honey and mint. Set aside.

Serve four of the chicken breast halves with all of the yoghurt dressing, couscous and salad. Reserve remaining chicken for pizza, if desired.

Salad:
1) Cook bacon in a large frying pan or in the microwave until crisp. Break into small pieces and transfer to a large bowl. Add apples and parsley and toss to combine.

2) In a small bowl, whisk together vinegar, oil and mustard. Add mixture to apples and toss to coat. Season, to taste, with salt and black pepper.

Rule the Kitchen with More Recipe Faves

Cobb salad
Cobb salad
Time
10
Serves
4-6
Difficulty
Easy
15-Minute Chicken, Rice and Grape Salad
15-Minute Chicken, Rice and Grape Salad
Time
5
Serves
4
Difficulty
Easy
Asian chicken salad
Asian chicken salad
Time
20
Serves
4
Difficulty
Easy
Chicken Salad 3 Ways
3 Creative Ways to Make Chicken Salad More Delicious
Now playing...
1:03