Jazzy chicken tenderloins in fruity sweet spiced sauce with fluffy couscous seasoned with mint roasted almond slivers and pomegranate seeds
What you need
2 boneless skinless chicken breasts; 3 tablespoons olive oil; 3 cloves minced garlic; Pinch salt and pepper; 1/4 cup honey (optional for low-carb, keto diet); 1 tablespoons whole grain Dijon mustard; chopped fresh parsley; crushed chilli pepper (optional); two small zucchini, sliced; 200gm cherry tomatoes, halved.
Method
1. Pre-heat your oven to 200°C Lay two 30×30 cm squares of foil on a flat surface. Place zucchini slices, tomatoes in the middle of each piece of foil. Season with salt and pepper, then top with each chicken fillet. Season chicken with salt and pepper, to taste.
2. In a small bowl, combine olive oil, minced garlic, mustard, and honey. Divide the sauce over each chicken pack and sprinkle with crushed chili pepper and chopped parsley.
3. Fold the foil over the chicken and vegetables to close off the pack, pinch the ends together so the pack stays closed.
4. Transfer the packs to a baking sheet and bake for 20-25 minutes or until chicken is cooked through and veggies are tender. Serve immediately and open carefully. Enjoy with an additional touch of parsley.
