Roast Red Pepper Couscous Risotto

1. 1

   Score the chicken breasts and rub with olive oil, rub in in a tablespoon of mixed herbs on both sides.

2. 2

   Cook chicken and Lemon in a stoneware dish, oven bake on high (450f) temp for 15-20 mins

3. 3

   Warm your soup through when the chicken has been cooking for 5 mins, add the dry couscous directly to the warming soup. Stir often.

4. 4

   5 mins before the end of the chicken cooking time, place the broccoli in a steamer and heat through.

5. 5

   To serve, place couscous risotto on your plates, arrange slices of the herbed chicken on top, and serve with the broccoli and lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.