Citrus chicken with pea hummus & tomato salad
- 2 cups frozen peas
- 1 can chickpeas, drained
- 2 tsp tahini
- 2 tsp honey
- ½ cup natural low-fat yoghurt
- 1 lemon, zested and juiced
- Sea salt and freshly ground black pepper
- ½ cup couscous
- Olive oil spray
- 600g lean chicken breast
- 20 cherry tomatoes, sliced
- 2 cucumbers, sliced
- 2 cups parsley leaves, chopped
- 2 cups fresh mint leaves, chopped
To make the hummus, place the peas, chickpeas, tahini, honey, yoghurt, lemon juice and a pinch of salt and pepper in a food processor and process until smooth.
Place the couscous in a small heat-proof bowl and add ½ cup of boiling water. Cover with plastic wrap and leave to absorb for 5 minutes, then gently fluff the grains with a fork.
Meanwhile, heat a large non-stick frying pan over medium heat and spray with oil. Coat the chicken with the lemon zest and season. Cook for 2-3 minutes each side, or until golden and cooked through. Set aside to rest for a few minutes, then slice thickly across the grain.
Divide the hummus among the plates, and spread with the back of a spoon. Combine the couscous, tomatoes, cucumbers and herbs, divide among the plates, top with the chicken and serve.