chicken breasts (1 per person being cooked for)
salt and pepper
cherry tomatoes, halved or quartered
juice and zest of lime
red onion, finely chopped
- Mix together the cherry tomatoes, capsicum, olives, onion, zest. Dress with lime juice, oil and vinegar, salt and pepper to taste. Set aside until needed.
- Put couscous into bowl. Some people like to add a little stock or something to it, for flavour. Up to you. Cover with boiling water, place plate over top of bowl, to keep steam in. Set aside to cook.
- Dredge chicken in flour. Coat in egg, coat in crumbs (with some salt and pepper mixed through). Melt butter in pan, place chicken in pan. Cook until golden brown on each side, and until cooked through (you may need to turn it down, if pieces are quite thick).
- Fluff up couscous - a wee bit of butter will help with this. Serve chicken on bed of couscous, with tasty salad on the side. Simple, quick, yum - sort'd!