Lunch recipe
Pan-seared lemon paprika chicken with courgette, sweetcorn, cucumber, tomatoes, mint, and fluffy couscous for lunch boxes.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
large non-stick frying pan, heatproof bowl, knife, chopping board, zester, fork
Method
Cut the chicken breast fillets into bite-sized strips. Dice the courgette, drain the sweetcorn, dice the cucumber, halve the cherry tomatoes, roughly chop the mint, and zest and juice the lemon.
Toss the chicken with the smoked paprika, ground cumin, half the lemon zest, 1 tablespoon olive oil, a pinch of salt, and black pepper until the pieces are evenly coated.
Heat a large non-stick frying pan over a medium-high heat. Add the chicken and cook for 5 to 6 minutes, turning once, until golden outside and no pink remains in the thickest pieces. Add the courgette and sweetcorn for the final 3 minutes so they soften and pick up the pan juices.
Put the couscous in a heatproof bowl with a pinch of salt. Pour over 360ml just-boiled water, cover, and leave for 5 minutes until the grains have absorbed the water.
Fluff the couscous with a fork, then fold through the lemon juice, remaining lemon zest, remaining 1 tablespoon olive oil, half the mint, cucumber, and cherry tomatoes.
Divide the lemon couscous between four bowls or lunch boxes. Top with the paprika chicken, courgette, sweetcorn, and remaining mint.
