Blackened Chicken with Cous Cous & Mango Salad

Blackened Chicken Salad with Cous Cous & Mango


  • Florette Duos with Lambs & Rocket
  • ½ tsp Cinnamon
  • ½ tsp Ground Ginger
  • Olive Oil
  • Juice of 1 Lemon
  • Chicken Breast Fillets
  • Couscous
  • 1 Mango- Peeled, Stoned and Cubed
  • Low Fat Natural Yogurt


  1. Mix the seasoning together and pour over a 300g chicken. Coat well, then leave to stand for 10 minutes.
  2. Pour 400ml of boiling water over 250g couscous into a pan and leave to stand for 5 minutes.
  3. Heat a ridged grill pan or non-stick frying pan over a medium heat. Add the chicken fillets and cook on both sides for 6–8 minutes, turning once, until cooked through with no pink meat.
  4. Meanwhile, fork through the couscous to break up any lumps and then stir in the mango. Whisk together the remaining lemon juice and 3 tbsp yogurt and stir through.
  5. Arrange the salad over the base of a large shallow serving dish, top with the couscous, and arrange the chicken fillets on top before serving.