Recipe Instructions:
Ingredients
1/2 (about 750g) butternut pumpkin, peeled, deseeded, cut into 2cm cubes
1 red onion, cut into 8 wedges
1 x 250g punnet grape tomatoes
2 tbsp olive oil
2 large single chicken breast fillets
1 3/4 cups Massel chicken style liquid stock
1 1/2 cups couscous
Methods
Step 1
Preheat oven to 180ºC. Spread pumpkin, onion and tomatoes over a large oven tray. Drizzle with half the oil. Season with salt and pepper. Roast for 40 minutes or until tender.
Step 2
Meanwhile, cut chicken fillets in half through the centre to make 4 thin pieces. Heat remaining 1 tablespoon of oil in a non-stick frying pan over medium-high heat. Cook chicken for 3 minutes each side or until golden and cooked through.
Step 3
Bring stock to the boil in a saucepan over high heat. Add couscous. Cover tightly. Turn off heat. Stand for 5 minutes. Stir gently with a fork to separate grains. Transfer to a bowl. Add roasted vegetables. Stir gently to combine. Season with salt and pepper. Spoon onto serving plates. Top with chicken. Serve.
