Chicken lollipop dippers

Name: Chicken lollipop dippers
Total time: 24 min
Yield: 2
Ingredients: 250 g fine asparagus; 120 g fresh or frozen asparagus; 120 g wholewheat couscous; 1 lemon; 20 g flaked almonds; 2 x 120g free-range skinless chicken breasts; olive oil; 2 heaped teaspoons sun-dried tomato paste; 2 tablespoons natural yoghurt; ½ a bunch of fresh mint (15g)

Pea & mint couscous, charred asparagus

“As well as being nice and high in fibre, humble wholewheat couscous is high in the mineral copper, which our metabolic systems need in order to function efficiently. ”

Serves 2

Cooks In24 minutes

DifficultyNot too tricky

Super Food Family Classics Chicken Couscous Tomato Chicken breast

Nutrition per serving

Calories 535 27%
Fat 15.7g 22%
Saturates 2.7g 14%
Sugars 8.2g 9%
Salt 0.9g 15%
Protein 46.2g 92%
Carbs 53.8g 21%
Fibre 7.9g -

Of an adult's reference intake

Super Food Family Classics

By Jamie Oliver

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Ingredients

250 g fine asparagus
120 g fresh or frozen asparagus
120 g wholewheat couscous
1 lemon
20 g flaked almonds
2 x 120g free-range skinless chicken breasts
olive oil
2 heaped teaspoons sun-dried tomato paste
2 tablespoons natural yoghurt
½ a bunch of fresh mint (15g)

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Super Food Family Classics

By Jamie Oliver

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Method

Trim six wooden skewers so they’ll fit inside a large non-stick frying pan, then soak in cold water. Trim the woody ends off 250g of fine asparagus, then char in the dry pan on a medium heat, turning occasionally.
Meanwhile, place 120g of fresh or frozen peas and 120g of couscous in a bowl. Finely grate over the zest from 1 lemon, then just cover with boiling kettle water. Pop a plate on top and leave to fluff up.
Once done, remove the asparagus to the plate, crumble 20g of flaked almonds into the pan to toast until lightly golden, then remove.
Use the base of a pan to flatten the thicker side of 2 chicken breasts slightly, then use three wooden skewers to pierce each chicken breast at regular intervals. Sprinkle both breasts with a pinch of sea salt and black pepper and rub with 1 teaspoon of oil.
Place the chicken breasts in the pan for 10 minutes, or until golden and cooked through, but still juicy, turning every couple of minutes, and returning the asparagus to the pan for the last minute to warm through.
Meanwhile, mix 2 heaped of teaspoons sun-dried tomato paste with 2 tablespoons of yoghurt and half the lemon juice until smooth. Fluff up the couscous, squeeze over the remaining lemon juice, then pick, finely chop and stir in the leaves from ½ a bunch of fresh mint. Taste and season to perfection.
Slice between the skewers to create chicken lollipops ready to dunk in the sun-dried tomato yoghurt and coat in the crunchy almonds, then serve up with the couscous and asparagus.