A simple summer dinner, perfect for the sunshine! Easy and quick, and serve with dips/ sauces of your choosing to dip your pops in!
2 chicken breasts
120g Cous Cous (uncooked)
Tsp stock powder (bouillon)
180 ml hot water
Handful cherry tomatoes, quartered
Handful frozen peas
4 asparagus spears
Salt and pepper
1. Lightly season the chicken breasts and cook in frying pan until done (10 minutes)
2. Meanwhile place the Cous Cous, peas and stock in a bowl and cover with 180ml hot water. Once all absorbed fluff up using a fork and add the tomatoes.
3. Once chicken is cooked, chop into thick slices and skewer each chunk.
4. Serve with Cous Cous salad and asparagus spears (steam for 3-4 mins) and a grating of Parmesan!