Roasted chicken with honey-mint dressing with green apple-parsley salad with bacon

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy

For the chicken

Cooking spray
6 boneless skinless chicken breast halves (about 150g each)
Salt and freshly ground black pepper
1-2 tsps ground cumin
225g plain yoghurt
2 tbsps honey
1 tbsp freshly chopped mint leaves
200g couscous, cooked according to package directions

For the salad

4 strips bacon
2-3 Granny Smith apples, cored, diced
50g freshly chopped parsley leaves
30ml cider vinegar
1 tbsp olive oil
1 tsp Dijon mustard
Salt and freshly ground black pepper
Roasted chicken:
1) Coat a stove-top griddle pan or griddle with cooking spray and set over medium-high heat to preheat.

2) Season both sides of chicken with salt, black pepper and cumin. Add chicken to hot pan and cook 3-5 minutes per side, until cooked through.

3) In a small bowl, whisk together yoghurt, honey and mint. Set aside.

Serve four of the chicken breast halves with all of the yoghurt dressing, couscous and salad. Reserve remaining chicken for pizza, if desired.

Salad:
1) Cook bacon in a large frying pan or in the microwave until crisp. Break into small pieces and transfer to a large bowl. Add apples and parsley and toss to combine.

2) In a small bowl, whisk together vinegar, oil and mustard. Add mixture to apples and toss to coat. Season, to taste, with salt and black pepper.

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