Marinated chicken and couscous

Plain chicken breast is not going to inspire you to great lunch ideas. But by using the right combination of ingredients and 5 minute’s work the night before, you can end up with a delicious and nutritious meal to gobble down between your zoom calls.


Serves: 2



2 chicken breasts

1/2 cup of cous cous

1/2 cucumber

100g cherry tomatoes

1tbsp nasi goreng (or other good chilli paste)

2 tbsp olive oil

1 garlic clove (crushed)

Juice of half a lime

Salt and pepper

(optional – hummus/avocado)



Take 2 chicken breasts and cut into strips.

In a bowl, mix 1tbsp of nasi goreng paste (or any decent chilli paste), 1 tbsp of olive oil, 1 clove of crushed garlic, salt and pepper.

Add the chicken and mix well before putting in the fridge overnight (or for a few hours).


When you’re hungry (or a little before if possible!):

Measure out 1/2 cup of cous cous, cover with boiling water and leave with a plate over the top of it while you get on with everything else.


Heat up a frying pan, add the marinated chicken and cook over a medium high heat for around 6-8 minutes (you can check the chicken is cooked by taking out one of the thicker pieces and cut it in half to see if there is any pink left.)


Chop up some cucumber and some tomatoes. Place them in a bowl with the juice of half a lime, a tsp of olive oil and salt and pepper.


By this point the cous cous should be ready. Uncover it, and fluff it up with a fork, adding a glug of olive oil and some seasoning.




And there you have it. You can add a dollop of hummus if you like, or some mashed avocado. Or stick with what you’ve got – a tasty, nutritious and vibrant-looking plate of food to get you through until the end of the day.