Chicken with cumin-roasted carrots and couscous

Ingredients

For 1 serving

• Chicken breast140 g
• Carrots200 g
• Cumin1 g
• Honey4 g
• Couscous55 g
• Parsleyto taste
• Nonfat Greek yogurt40 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, lactose,

Method

1. Preheat a conventional oven to 200 °C. Peel the carrots and cut them into sticks of about 1 by 6 cm; toss them in a baking dish with half the oil, the cumin, honey and a pinch of salt and roast for 25 minutes, turning halfway, until tender and caramelised.
2. Meanwhile heat a griddle pan over medium-high heat, brush the chicken breast with the remaining oil, salt it and grill it for 5 minutes per side, until golden and white inside.
3. Let it rest for 2 minutes and slice it.
4. Bring a small pan of water to the boil. Put the couscous in a bowl, pour over the same volume of boiling salted water, cover and leave for 5 minutes; fluff it with a fork.
5. Serve the chicken and carrots on the couscous with the Greek yoghurt seasoned with a pinch of salt and the chopped parsley.