Paprika Chicken and Couscous Risotto with Broccolini

If using a BBQ, preheat now. Cut cherry tomatoes in half. Roughly chop spinach. Peel and mince garlic. Trim the ends from the broccolini.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat a drizzle of oil in a large frying pan over a medium high heat. Add the minced garlic and cherry tomatoes to the pan. Cook for 2 minutes until the tomatoes go soft and then press down with a spoon to squeeze out their juice into the pan to create a tomato sauce.

To the pan with the tomatoes, add the couscous, 1 cup of water and the stock concentrate. Cook for 6-7 minutes, stirring occasionally. If the couscous begins to dry out before it has cooked add more water (1/4 cup at a time).

Pat the chicken breast dry. Season the chicken with a drizzle of olve oil and then the spice mix (to allow the spice mix to stick to the chicken). Rub the spice into the chicken. Place the chicken and broccolini on the BBQ or into a frying pan. Cook for 4 each side. Remove to a plate and slice the chicken.

When the couscous is cooked al dente stir in the spinach until wilted. Check the seasoning and adjust to taste with salt and pepper. Stir in the mozzarella cheese and allow it to melt. Remove from the heat.

Arrange the couscous risotto into serving dishes and place the sliced chicken and broccolini on top. Enjoy!

Tip! If prefered, chop the broccolini and mix the chicken and broccolini through the rissotto.

If using a BBQ, preheat now. Cut cherry tomatoes in half. Roughly chop spinach. Peel and mince garlic. Trim the ends from the broccolini.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat a drizzle of oil in a large frying pan over a medium high heat. Add the minced garlic and cherry tomatoes to the pan. Cook for 2 minutes until the tomatoes go soft and then press down with a spoon to squeeze out their juice into the pan to create a tomato sauce.

To the pan with the tomatoes, add the couscous, 1 cup of water and the stock concentrate. Cook for 6-7 minutes, stirring occasionally. If the couscous begins to dry out before it has cooked add more water (1/4 cup at a time).

Pat the chicken breast dry. Season the chicken with a drizzle of olve oil and then the spice mix (to allow the spice mix to stick to the chicken). Rub the spice into the chicken. Place the chicken and broccolini on the BBQ or into a frying pan. Cook for 4 each side. Remove to a plate and slice the chicken.

When the couscous is cooked al dente stir in the spinach until wilted. Check the seasoning and adjust to taste with salt and pepper. Stir in the mozzarella cheese and allow it to melt. Remove from the heat.

Arrange the couscous risotto into serving dishes and place the sliced chicken and broccolini on top. Enjoy!

Tip! If prefered, chop the broccolini and mix the chicken and broccolini through the rissotto.