Glazed Carrots with Garlic-Lemon Chicken

modified from blog.davidlloyd.co.uk
serves 2
This tasty and easy dish is perfect for a quick, healthy mid-week dinner. Tender, grilled garlic-lemon marinated chicken breast sits on a bed of fluffy couscous and brilliantly colorful and sweet honey glazed rainbow carrots. Delicious and perfectly balanced, it provides a healthy balance of veggies, carbs and protein.
​Ingredients

• 1 large boneless, skinless chicken breast cut in half lengthways or 2 small boneless, skinless chicken breasts
• Bunch of carrots
• 1 lemon
• 2 cloves garlic
• Few pinches dried oregano
• 1 tbsp cumin seeds
• 1 tbsp cider vinegar
• 2 tbsp honey
• olive oil
• 1 cup couscous

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Preparation​​​

1. Place the couscous into a bowl and pour over boiling water until the couscous rests about 1 cm below the surface of the water. Cover with cling film and leave.
2. Crush the garlic and mix with the juice of half a lemon, a pinch of oregano and a drizzle of olive oil.
3. Wash the carrots and slice in half lengthways leaving a little of the stalk on if possible (leave the skin on). Mix the carrots with a drizzle of honey, olive oil, cider vinegar, seasoning and cumin seeds. Roast in a pre-heated oven for 20 minutes at 400 degrees.
4. While the carrots are cooking, shake off the excess liquid from the chicken breasts, salt and pepper each side and cook in a hot griddle with 1-2 tablespoons olive oil for four to five minutes or until each side or until cooked through.
5. Place the carrots on a serving dish. Remove the cling film from the couscous and pour it into the tray the carrots cooked in. Swirl the couscous around in the tray to soak up any leftover juices and cumin seeds before tipping into a serving dish next to the carrots.
6. Finally, slice the chicken breast into three. Place on top of the couscous and serve.

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