Protein Packed Dinner Salad

 

CHICKEN BREAST, EGG, COUS COUS, STEAMED VEGETABLES AND WATERCRESS SALAD

This flavoursome yet so so healthy and full of protein salad is filling enough to be served for dinner. It would also make a perfect lunch if you reduce the portion a little bit.

• Cut the chicken breasts into bite sized chunks, season them with your favourite spices (paprika, garlic powder, oregano), coat lightly with rapeseed oil and chuck them into the oven on small roasting pan. Cook for about 20-22min in 190 degrees in the middle of the oven.
• Hard boil a couple of eggs.
• Prepare the cous cous. Simply measure it in a bowl, pour boiling water onto it, until it's just about covered. Leave for 5-7min with a lid on.
• Wash and cut your vegetables. I used asparagus, baby sweetcorn and pickled roasted red pepper. Steam or boil asparagus and corn for about 3 min with a pinch of salt. 
• Fluff up the cous cous, add all the veg, drizzle some olive oil, season to taste and mix throughly.
• Take the chicken out of the oven, peel the eggs and wash the watercress.
• You can either mix everything together, or follow my serving suggestion. It's super tasty anyway!