Chicken couscous and red pepper
Preheat the oven at 190c/170c fan/gas mark 5.
Place the chicken onto a chopping board and cover with cling film. With a food mallet or a rolling pin, pound the thicker part of the breast to even out the thickness to allow even cooking. Then place the chicken onto a non stick baking tray add a pinch of salt, pepper, a sprinkling of the dried mixed herbs and a squeeze of lemon juice. Add a little water, cover with foil then place into the oven to cook for 20-25 minutes. Ensure chicken is cooked thoroughly before eating.
Wash and de-seed the red pepper then slice into 1cm strips. Set aside.
Prepare the couscous as instructed on the packet.
Place the chicken onto the plate and drizzle over any remaining juices from the baking tray. Add the couscous and sliced peppers and serve.