Summer seems to inspire healthier and lighter eating, more than any other season. As we head towards the end of summer, you might be running low on new recipe ideas or the recent heatwaves may have you feeling a little more lethargic. Whatever the reason, we’ve collected a few recipes that are not only healthy but also easy to make. With these low-effort options, you’ll be looking forward to meal time each day.
Pomegranate Chicken with Couscous
Ingredients (2 Servings):
- 300g chicken fillets
- 100g couscous
- 1/2 tbsp vegetable oil
- 1 chicken stock cube
- 1/2 large red onion, thinly sliced
- 1 tbsp harissa
- 95ml unsweetened pomegranate juice
- 50g pack pomegranate seeds
- 50g pack toasted flaked almond
- small pack mint, chopped
Instructions:
For the Couscous:
- Put the couscous in a bowl and crumble in half the stock cube.
- Add salt and pepper to taste
- Add just enough boiling water to cover the couscous
- After 5 mins, drain any remaining water and fluff up the couscous with a fork
- Stir through the almonds and mint
For the Chicken & Sauce:
- Add the vegetable oil to a pan with the chicken fillets and brown on all sides.
- Stir in the harissa and the pomegranate juice
- Crumble in the rest of the stock cube
- Simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through
Serve the chicken over the couscous, with the sauce poured over, and pomegranate seeds as garnish.
One Tray Chicken Roast
Ingredients (Serves 2):
- 4 Chicken Thighs
- 400g baby potatoes, halved lengthways
- 50g streaky bacon, cut into 5mm-thick batons
- 125g cherry tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon chilli flakes
- 1 tablespoons olive oil
- 1 garlic cloves, chopped
- Finely grated zest of 1 lemon
- 3 thyme sprigs
Instructions:
- Preheat the oven to 200C.
- Combine the thyme, oregano, chilli, oil, garlic and lemon zest in a bowl.
- Add the chicken and the potatoes to the sauce, rotating them to coat it fully
- Place both on a large baking tray
- Place the streaky bacon over them
- Cut the zested lemon into wedges and add to the tray.
- Add salt and pepper to taste
- Bake in the oven for 40 minutes, then add the tomatoes
- Cook for a further 10 minutes
Tahini and Lemon Quinoa with Asparagus Strips
Ingredients (Serves 2):
- 1 15-oz can chickpeas
- Zest and juice of 1 lemon
- Kosher salt
- 1 Pepper
- ½ cup Quinoa
- ¼ cup Tahini
- 1 tbsp Fresh lime juice
- 1 cup Honey
- 1lb Fresh mint leaves
- ¼ cup Thick asparagus
- Chopped pistachios (to sprinkle at the end)
- Veggie Stock Cube
Instructions:
- In bowl, combine chickpeas, lemon zest, lemon juice and pinch each salt and pepper. Let sit 20 minutes and then drain.
- Crumble a veggie stock cube in to a pot, and add boiling water to cook the quinoa and season with pinch salt.
- In blend or puree together the tahini, lime juice, honey, mint, 1/2 cup water and 1/4 teaspoon salt until smooth.
- With vegetable peeler, slice the asparagus into ribbons, peeling from woody end toward tip.
- Combine cooked quinoa, asparagus ribbons and marinated chickpeas.
- Garnish with the chopped pistachios and spoon the with tahini dressing over it.