Chicken, Mango & Macadamia Salad

This delicious salad just screams all things Summer!  Mango is the absolute favourite food in our house right now - the kids can't get enough.  So imagine their delight when it was actually part of their dinner!  This is fresh, fast, healthy & scrumptious - throw it together and take it for a picnic tonight...good times, great food!

Ingredients
300g barbecue chicken or poached chicken breast, shredded
100g mixed salad leaves
1/2 continental cucumber, chopped
1/2 punnet mini roma tomatoes, halved
100g low-fat feta, crumbled
1 mango, peeled and sliced
50g macadamia nuts, toasted
2 teaspoons honey
2 teaspoons wholegrain mustard
1/2 tablespoon balsamic vinegar

Method
Combine honey, mustard and vinegar in a small bowl.  Mix well to combine.

Toss all salad ingredients together in a bowl.  Drizzle with dressing.  Serve.

Thai Chicken and Ginger Soup

Have I told you yet about the meal swap group I'm part of?  It's the best!  We meet about every 6 weeks, and the theory is that we bring along 5 meals, each serving 4 people (so basically, we do 1 big cook-up) - then we swap and go home with 5 different freezable meals for our families!  It's a great way to try new things and wonderful to have meals on hand in the freezer for those days when we're too busy to cook.

Anyway, this one was made by my friend Kristen, also a mum of 2 young kids - and it was so delicious, I had to get the recipe from her and share it with you!  I've never made a Thai soup before, so I'll definitely be trying this one out for myself - great flavours, super healthy and easy too - win!

Ingredients:
2 x 5cm piece ginger
500 ml coconut milk
250 ml chicken stock
4 kaffir lime leaves, torn
1 tblsp finely chopped coriander root, well rinsed
1 thai chilli (small, red chilli)
500 g boneless, skinless chicken breasts or thighs
2 tbsps fish sauce
1 1/2 tbsps lime juice
3 tsp grated palm sugar or soft brown sugar
coriander leaves, to garnish

Method:
Put the ginger, coconut milk, stock, half the lime leaves, coriander root and chilli in the slow cooker. Simmer on low for 1 1/2 hours.

Meanwhile, prepare the chicken. Trim off any fat and then cut the chicken into thin strips. Add the chicken strips, fish sauce, lime juice and palm sugar to the slow cooker and cook for a further 20 minutes or until the chicken is cooked through. Stir through the remaining lime leaves.

Ladle the soup into serving bowls and garnish with coriander leaves.

Crunchy Brown Rice Salad

Perfect for a lunch, dinner, picnic or BBQ - add or subtract any ingredients you like!  This is versatile, healthy, colourful, delicious and easy - try it out :-)

Ingredients
3 cups cooked brown rice
200g corn kernels
1 red capsicum, deseeded, finely chopped
2 spring onions, finely chopped
50g baby spinach, shredded
1/2 cup currants
1/2 cup almonds, chopped
1 cup cooked chicken (or BBQ chicken), chopped - optional

Dressing
1/4 cup light olive oil
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 garlic clove, crushed
salt & pepper, to taste

Method
Combine all salad ingredients in a large bowl.

Mix together dressing ingredients, then add to the salad and toss well to combine.

Chicken Cacciatore

Another fantastic weeknight meal from Food Before 5 - this was a huge time-saver for me, because it lasted us for 2 nights, so gave me a day off cooking!  It's delicious, packed with veges, cheap, easy and quick to prepare.  PLUS, without any rice or extras, comes in at just 244 calories per serve!

Ingredients (serves 6 - 244 calories per serve)

1 tablespoon olive oil

600g chicken thighs

1 brown onion

2 stalks celery, chopped

2 carrots, peeled and chopped

200g button mushrooms, chopped

100g bacon, chopped

3 cloves garlic, crushed

2 x 400g tins crushed tomatos

2 tablespoons tomato paste

1/2 teaspoon brown sugar

1 tablespoon balsamic vinegar

3 teaspoons mixed dried herbs

250mL chicken stock

Method

Heat oil in a large saucepan.  Brown chicken over medium-high heat, then remove from pan.

Add onion, celery and carrot to pan and cook, stirring occasionally, until onion is soft.

Add mushrooms, bacon and garlic and cook for about 5 minutes.

Add remaining ingredients and mix well.  Bring to the boil, then reduce heat and simmer for about 40 minutes.

Serve with steamed brown rice or cauliflower "rice".

Chicken Skewers with Cauliflower Pilaf

I really enjoyed this meal - it's got delicious, strong flavours and is super healthy too!

Ingredients (serves 4)

Chicken skewers:
400g chicken breast, cubed
1/2 bunch coriander, chopped
1 lime, zested and juiced
200mL (1/2 can) coconut milk
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon brown sugar
2 teaspoons sweet chili sauce

Cauliflower pilaf:
1/2 head cauliflower
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1 onion, chopped
2 carrots, grated

Method
Take 8 bamboo skewers and soak them in water for about 15 minutes.  Thread chicken pieces onto skewers.  Arrange in a shallow dish.

Combine coriander, lime juice and zest, coconut milk, garlic and ginger in a food processor.  Process until well combined.  Pour marinade over chicken skewers and leave for at least 2 hours (up to overnight).

To make the cauliflower pilaf: chop cauliflower and place in a food processor.  Pulse until finely chopped.  Transfer to a frying pan or wok over medium heat, lightly sprayed with olive oil.

Saute for a few minutes, until starting to soften.  Add spices and onion, and continue to cook for another minute.  Add carrot and cook, stirring regularly for 5-10 minutes.

Preheat barbecue or grill pan over medium heat.  Spray with olive oil.  Cook chicken skewers, turning when needed, until cooked through.  Take remaining marinade and put in a small saucepan with 2 teaspoons brown sugar and a dash of sweet chilli sauce.  Cook, stirring occasionally, until reduced slightly and thickened.

Arrange skewers over pilaf and spoon sauce over the top.

Honey Mustard Chicken

This is one of our family favourites - easy, healthy, delicious, quick & cheap!  Add it to your repertoire!

Thanks to Charlie's for the always fresh & delicious fruit & veg!

Ingredients (serves 6)
olive oil spray
1 large onion, chopped
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
600g chicken breast, diced
1 tablespoon wholegrain mustard
1 tablespoon Dijon mustard
2 tbsp honey
1 1/2 cups chicken stock
400g sweet potato, peeled and diced
2 large carrots, peeled and diced

250g green beans, chopped

Method
Spray a large saucepan or wok with oil over medium heat.  Add onion, garlic and ginger, and cook for about 5 minutes, until softened.

Add chicken and cook until lightly browned.

Add the honey and mustards, and stir well, cooking for about a minute.  Add stock, along with sweet potato and carrot.  Bring to the boil, then reduce heat and simmer for about 15 minutes.

Add beans and cook for a further 5 minutes, until sauce has thickened and sweet potato is tender.

Serve as is or with brown rice or cous cous.

Maple Soy Chicken

I got this recipe from a blog I really enjoy called The Moodie Foodie and we all loved it. It was easy for a weeknight, but also felt a bit fancy! As you can see, I chopped the chicken, rather than keeping the thighs whole - it was so tender and the marinade was delish!

Ingredients
500g skinless, boneless chicken thighs

Marinade
½ tsp sesame oil
¼ cup salt reduced soy sauce
1 tbsp shao xing wine or dry sherry (optional)
2 tbsp maple syrup
2 garlic cloves, crushed

Oil spray
2 cups (250g) sugar snap peas
4 large spring onions, sliced
Small knob (30-40g) fresh ginger, peeled and finely sliced into matchsticks
1 cup chicken stock
2 tsp sesame seeds, toasted
110g rice vermicelli noodles
Coriander for garnish

Method

Combine marinade ingredients together and pour over chicken thighs. Cover and pop into the fridge to marinate for 15 minutes (but if you’ve got more time, give it 2 or more hours).

Cook noodles according to the pack (probably soak in boiling water or place in boiling water for a couple of minutes). Drain, and keep warm.

Place stock and ginger into a small saucepan and bring to the boil. Reduce heat and keep warm, allowing the ginger to infuse.

Heat oven to 180°C. Roll each chicken thigh and secure with a toothpick or two. Heat large non-stick frying pan on medium, spray lightly with oil. Add chicken thighs and cook for 1 minute per side before placing in the oven for 12 minutes. While chicken is cooking, bring ginger stock back to the boil. Add sugar snap peas and cook for 1 minute before adding spring onions. Simmer for 1 minute before removing vegetables and serving with chicken and noodles with a sprinkling of sesame seeds and coriander leaves. Spoon over a little of the ginger stock.

Some additional notes:
Toast sesame seeds by place them in a small frying pan, heating on low and gently cooking them until they’re golden and fragrant. Keep and eye on them though as they burn easily.

You can replace the sugar snap peas with any vegetable you like – other great options are green beans, sliced broccolini, zucchini, bok choy.

I cook the chicken in the oven because the sauce has sugar in it which burns easily. It’s very difficult to cook the chicken properly, keeping it cooked but moist without it burning the outside when done on the stovetop.

Chicken & Basil Rissoles

I don't use chicken mince much, but after making these tasty little rissoles, I think I'm a convert!  The recipe is from a Rosemary Conley book I got from the library.  It literally takes 5 minutes to mix together the ingredients, then you just whack it in the oven, chop up a salad, and dinner is on the table in no time!

These are just 90 calories per rissole, or would also make fantastic meatballs if you rolled up smaller balls.  I served them with some home-made relish and they were absolutely delicious!

Ingredients (makes 8 rissoles)
450g lean chicken mince
1 red onion, finely chopped,
1 garlic clove, crushed
2 teaspoons curry poweder
1 tablespoons chopped fresh basil
2 teaspoons stock powder
1 tablespoon mango chutney

Method
Preheat the oven to 200 degrees celsius.

Place all the ingredients in a large bowl and mix well.  Mould the mixture into 8 equal pieces.  Using wet hands, shape into palls and place a non-stick baking tray.

Cook in the oven for 20 minutes.

Serve hot or cold with salad and extra chutney if desired.

Moroccan Apricot Chicken

 My mother-in-law ripped this recipe out of the newspaper for me a little while back and it's been on my "wanting to try" list for ages. I finally got around to it and was really happy with the result! It's actually a Super Food Ideas recipe, and I made a few tweaks (adding some extra vegetables of course!) It was a winner with the whole family (although I'd definitely add some extra chilli if I wasn't making it for the kids) - give it a go!

Ingredients
olive oil spray
400g chicken breast, sliced
1 medium brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 tablespoon Moroccan seasoning mix
1 tablespoon tomato paste
2 tablespoons honey
400g can whole peeled tomatoes
1 cup chicken stock
3/4 cup dried apricots
400g can chickpeas, drained, rinsed

1 small red capsicum, chopped

1/2 400g can corn kernels

cous cous, to serve

Method
Heat oil in a large frying pan over medium-high heat. Cook chicken for a few minutes or until browned.  Transfer to a bowl.

Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add garlic and seasoning. Cook for 1 minute or until fragrant. Add tomato paste and honey. Cook, stirring, for 1 minute. Add tomatoes, stock, apricots, chickpeas, capsicum and corn. Bring to the boil.

Return chicken to pan. Reduce heat to low. Simmer, uncovered, for 20 minutes or until chicken is cooked through and sauce has reduced and thickened slightly. Serve chicken mixture with couscous.

Chicken Stir Fry

I can't believe I've never posted my basic Chicken Stir Fry before, as it's one of my most regular "go-to" meals.  It's perfect for later in the week, when you have bits and pieces of veges to use up.  I'll just type up what I used in the one picture, but you could replace any of these veges for others, like broccoli, snow peas, beans, zucchini, baby corn - or whatever's in the fridge!  So tasty and so easy.

Ingredients (serves 4)
Olive oil spray
1 brown onion, chopped
1 clove garlic, crushed
400g chicken breast, sliced
1 carrot, cut into strips
1 capsicum, cut into strips
100g mushrooms, chopped
1/4 savoy cabbage, shredded
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 cup chicken stock

Method
Heat a wok over medium heat.  Spray with olive oil.  Add onion and garlic and cook for 2 minutes.

Add chicken, and stir fry for about 5 minutes, until browned and cooked through.

Add carrot and celery, along with sauces and stock.  Cook for 2 minutes.

Add mushrooms and cabbage and cook for a further 5-10 minutes until veges are cooked to your liking.

Chicken Stroganoff

I love a good stroganoff and I was excited to find this recipe from Annette Sym's book "Symply Too Good To Be True".  It was easy, tasty, quick and perfect for a family weeknight meal.  You wouldn't even know it's low-fat, coming in at 250 calories per serve!  It's nice served with rice, but keep your portion small so those calories stay in check :-)

If you head down to Deagon Bulk Meats and mention Mums in the Kitchen, you can get chicken for this recipe (or any other!) for $8.50 until next Tuesday (usually $9.99).

Ingredients (serves 4)
400g chicken breast (cut into strips)
1 brown onion, sliced
3 cups mushrooms, sliced
1 x 375ml can evaporated light milk
2 teaspoons beef stock powder
2 tablespoons tomato paste
1 tablespoon paprika
2 gherkins, finely chopped
1 clove garlic, crushed
1 tablespoon cornflour
salt and pepper to taste

Methodd
Coat a large non-stick frying pan with oil spray, add garlic and chicken strips, tossing until brown.

Add onion to the pan and cook for 2 minutes, add mushrooms and cook for a further 2 minutes.

Add gherkins, stock powder, tomato paste and paprika; stir well.

Blend cornflour into milk, add to pan, stirring continuously until sauce boils.  Add salt and pepper to taste.

Sweet & Sour Chicken

I found this recipe in the latest Coles Baby & Toddler Club Magazine and knew it would be perfect packed with fresh vegetables from Charlie's - and it was!  The whole family will love the sweetness of this dish, which is packed with goodness and flavour.  I kept the calories down by having it without any added rice, but did sprinkle on some cashews for a bit of texture.  I made a few changes - using chicken instead of pork and omitting water chestnuts, but you could definitely make it to your own liking.  Give it a try!

Ingredients (serves 4)
olive oil spray
400g chicken breast, thinly sliced
1 medium red onion, cut into think wedges
1/2 small pineapple, peeled, cored, cut into 2cm pieces
1/2 medium green capsicum, chopped
1/2 medium red capsicum, chopped
1 tbsp cornflour
1/4 cup white vinegar
1 tbsp soy sauce
1/3 cup tomato sauce
3/4 cup chicken stock

1/2 cup unsalted cashews

Method
Heat half the oil in a large saucepan or wok over high heat. Cook chicken, in batches, for 2 minutes or until browned all over. Remove from pan.

Heat remaining oil in same pan over medium-high heat. Cook onion and pineapple for 3 minutes or until starting to soften. Add capsicum. Cook for 3 minutes or until vegetables are just tender.

Meanwhile, place cornflour, vinegar, sauces and stock in a medium jug. Stir to combine. Add chicken and vinegar mix to pan. Simmer for 2 minutes or until thickened.  Top with cashews and serve with rice or noodles, if desired.

Mexican Chicken Layer Bake

Meals don't get much easier than this!  It's simple, tasty and even low-calorie - you'll love it!

Ingredients (serves 6 - 264 calories)
3/4 cup white rice (uncooked)
1/2 can corn kernels
300g barbecue chicken
1 jar salsa
100g grated cheese

Method
Cook rice according to packet.

Spread rice on the bottom of a medium casserole dish.  Top with corn, then chicken, then salsa, then cheese.

Cook in a moderate oven for about 30 minutes, until cheese is golden.

Chicken & Leek Lasagne

This is an easy, delicious, low-calorie lasagne that is perfect to pack full of veges!  I've adapted it from a Women's Weekly recipe - instead of the usual fatty, creamy sauce, this lasagne uses one made with chicken stock.  It's easy and flavoursome, freezes well, and will be a hit with the whole family!

Thanks again to Charlie's Fruit Market for inspiring healthy, tasty, family meals!

Ingredients (serves 6, 300 calories)
50g butter
1 leek, sliced
1 clove garlic, crushed
1/2 head broccoli, chopped finely
1/4 cup plain flour
2 teaspoons Dijon mustard
2 cups chicken stock, warmed
300g barbecue chicken, chopped
4 fresh lasagne sheets
100g cheese, grated

Method
Melt butter in a saucepan over medium heat.  Add leek and garlic, and cook, stirring, for 2 minutes.  Add broccoli and cook for another few minutes, until soft.

Add flour and cook for a minute, then stir through mustard, followed by stock.  Bring to the boil while stirring until sauce has thickened.

Reserve two thirds of leek mixture.  Stir the chicken through the remaining mixture.

Grease a lasagne dish.  Line with 1.5 lasagne sheets, trimming to fit.  Top with 1/2 of the chicken mixture.  Top with another 1.5 sheets.  Spread remaining chicken mixture over.  Top with final lasagne sheet, then put remaining leek sauce on top.  Sprinkle with cheese.

Bake in a moderate oven for 30 minutes, covered.  Cook for another 20 minutes uncovered.  Serve.

Barbecued Cajun Chicken Wraps

This recipe was based from one on the packet of McCormick's Cajun Spice - I altered it a bit and it was a huge hit with the family!  I did find the Cajun a bit too spicy for the kids, so I just cooked their chicken plain on a separate part of the barbecue.  You could always make up your own Cajun spice too!  Cooking the chicken on the barbie gave it the most divine flavour - and boring old mushrooms & onions come up tasting amazing too!  I love this one!

Ingredients
500g chicken tenderloins (or breast, cut into thick strips)
Cajun spice mix (depending on how you like it, use as little as 1 teaspoon or as much as 2 tablespoons!)
1 cup mushrooms, sliced
1 brown onion, sliced
olive oil spray
1 cob corn
4 multigrain wraps
1 cup baby spinach
1/2 cucumber, sliced
1 tablespoon mayonnaise

Method
Mix chicken with a spray of oil, spice mix, mushrooms and brown onion in a bowl.  Cover and refrigerate for 30 minutes.

Heat barbecue to medium.  Cook chicken mix until browned, and vegetables are soft.  Grill the corn cob.  When cool enough to handle, remove kernels from cob.

Lay out wraps and top with spinach, cucumber and mayo.  Sprinkle with corn kernels then add cooked chicken mixture.  Wrap up and serve.

Tomato Chicken Quinoa

Here's a fantastic, healthy, tasty and easy weeknight meal.  It's full of veges and my kids loved it.  You could add some fresh or dried herbs, or sprinkle with a bit of parmesan before serving.  The best thing is, it's really filling, but comes in at just 317 calories per serve.

Get your veges from Charlie's!

Ingredients (serves 4)
olive oil spray
400g chicken breast, sliced
1 brown onion, diced
1 clove garlic, crushed
1 tablespoon tomato paste
150g red capsicum, diced
1 cup mushrooms, sliced
400g tin diced tomatoes
1 carrot, grated
100g quinoa
1 cup vegetable stock

Method
Heat a saucepan over medium heat.  Add chicken, onion and garlic and cook for about 10 minutes, until chicken is browned.

Add quinoa, along with stock, tomato paste and vegetables and bring to the boil, stirring frequently.

Simmer, covered, for about 15 minutes, or until water is absorbed and curly "tails" appear on the quinoa grains.

Serve.

Honey Soy Chicken Skewers

You can always buy marinated chicken skewers from the shops - but it really is quick, easy and cheap to make your own! You generally pay at least $1 per skewer, but these come in at about 50 cents, so it's definitely good value! And it's only 55 calories per skewer. Kids seem to love food on sticks, so give it a go!

Ingredients (serves 4)
400g chicken breast, diced
2 tablespoons soy sauce
2 teaspoons honey
1 tablespoon ginger, grated
Spray olive oil
Salad (I used cucumber, corn & capsicum)

Method
Combine soy sauce, honey & ginger in a bowl. Add diced chicken. Cover and marinade for a couple of hours or overnight.

Thread onto 8 bamboo skewers (soak skewers in water before use, so they don't burn). Cook on a barbecue or grill pan until brown & cooked through. Serve with salad.

Chicken Stir-fry with Egg Noodles

This recipe is a fantastic one from Curtis Stone.  It's a Coles "Feed your family for $10" one - so straight up, we know it's cheap and family-friendly.  It's low-calorie too - just 298 calories per serve and DELICIOUS! The original recipe uses prawns, but I substituted chicken and it worked really well - you'll love this one!

Ingredients (serves 4)
Olive oil spray
1/2 medium brown onion
2 tablespoons fresh ginger, finely chopped
1/2 red chilli, thinly sliced
1/4 cup rice wine vinegar
1 1/4 cups pineapple juice
1/4 cup tomato sauce
2 tablespoons soy sauce
4 teaspoons brown sugar
200g egg or Singapore noodles
400g chicken breast, cut into strips
1 carrot, peeled and thinly sliced
1 red capsicum, thinly sliced
200g Chinese cabbage

Method
Heat oil in a medium saucepan over medium heat and cook onion for 3 minutes, until softened. Add the ginger and chilli and cook for a further 2 minutes.

Add vinegar, pineapple juice, sauces and sugar and bring to the boil. Reduce heat and simmer for 10 minutes or until sauce reduces to 1 cup. Remove from heat.

While sauce is reducing, cook noodles according to packet directions.

Place a wok over high heat and spray with oil. Add chicken and cook until browned lightly. Add carrot and capsicum and cook for another 2 minutes. Add wombok and cook for 1 minute, until wilted.

Add the sauce and noodles and toss well. Serve.

Chicken Potato Curry

This recipe from Good Taste Magazine is fast, fresh, healthy and easy - a perfect weeknight meal!  And only 250 calories per serve.

Ingredients (serves 4)
2 tsp olive oil
500g coliban (washed) potatoes, cut into 2cm chunks
2 medium brown onions, halved, thinly sliced
1 tbs curry powder
500g chicken thigh fillets, trimmed of excess fat, cubed
250mls (1 cup) vegetable stock
125mls (1/2 cup) water
250g green beans, trimmed, halved diagonally
225g (1 1/2 cups) frozen peas
1/2 cup fresh coriander leaves, washed, dried
2 naan bread, to serve

Method
Heat oil in a large saucepan over medium heat. Add potatoes, onions and curry powder and cook, stirring occasionally, for 5 minutes.

Increase heat to high, add chicken and cook for 3 minutes. Add stock, water, and beans. Bring to boil. Reduce heat to medium and simmer, uncovered, for 10 minutes. Add the peas and cook for a further 5 minutes. Stir through the coriander. Warm naan bread following packet directions. Serve the curry with warm naan bread.

Mediterranean Chicken with Cous Cous (& the Kidsafe Cook-off!!)

 Today I had the honour and pleasure of cooking in Brisbane's King George Square for the annual Kidsafe Cook-off!  Kidsafe is a wonderful organisation, focussing on preventing unintentional death injury to kids, for which I am an ambassador - yay!

The 96five "Mums in the Kitchen"

Anyway, they hold an annual cook-off to raise awareness and to have some fun!  I was in a team with 3 of my workmates - Anny, Amy and Anna - and we were aptly called 96five Mums in the Kitchen!  The judges were celebrity chefs Dominique Rizzo and Damian Heads - who are also Kidsafe Ambassadors, and all-round great people!

Getting some pointers from Damian Heads

The challenge had two parts - firstly, Damian gave a cooking demonstration of his Mediterranean Chicken (recipe below), then we had 30 minutes to cook it ourselves.  The second part was a mystery box, where we were given several ingredients and had 20 minutes to create two desserts.

Our delightful desserts!

We had such a great time!  Unfortunately our team didn't win, but it really was a blast!  I was so proud of food we made and the team effort - we'll just have to keep practicing for next year!

Dom & Damian judging the mains

So here's Damian's recipe - as best I could remember it!  It was absolutely delicious and would make a perfect weeknight meal that the whole family will love.  Thanks again to everyone involved today!

Ingredients
Olive oil
2 chicken breasts
1 red onion, chopped
1/2 zucchini, diced
1 red capsicum, diced
1 teaspoon chilli paste
1 teaspoon crushed garlic
3/4 cup passata
1/2 cup olives, pitted and sliced
2 teaspoons basil paste
3/4 cup cous cous
15g butter

Method
Heat oil in a frying pan over medium-high heat.  Place seasoned chicken in pan and cook for approx 10 minutes, until golden brown.  Add onion and turn chicken over.  Cook for another 5 minutes.  Add chilli, garlic, zucchini, capsicum and passata and cook, covered for about another 5 minutes.

Meanwhile, boil 3/4 cup water.  Add a pinch of salt and a splash of oil.  Take off heat, add cous cous, cover and stand for 5 minutes.  Add butter and fluff with a fork until butter is melted and there are no lumps.

Remove chicken from pan.  Add olives and basil to vegetables and toss to combine.  Slice chicken.

Arrange cous cous on plate, followed by chicken and vegetables.  Season with salt and pepper and a drizzle of oil.  Serve.