Lunch
CHICKEN & COUSCOUS SALAD
SERVE 4 PREP 10 MINS PER SERVE 2135kJ
2 cups leftover roast chicken meat, shredded
2 cups leftover couscous
¼ cup chopped toasted natural almonds
2 tbsp currants
1 tbsp extra-virgin olive oil
1 tsp Moroccan seasoning
½ cup thick Greek yoghurt
2 tbsp pesto
1 In a large bowl, combine chicken, couscous, almonds, currants, oil and seasoning.
2 Serve with dollops of yoghurt and pesto.
Dinner
LEMON & GARLIC ROASTED CHICKEN
SERVES 4 PREP 15 MIN COOK 1 HOUR PER SERVE 6387kJ
2 x 1.2kg whole chickens
2 lemons, wedges, plus 1 extra, finely grated zest, juice
6 garlic cloves, peeled
1 bunch lemon thyme, plus extra, to serve
40g butter, softened, plus 20g extra
2 bunches baby carrots, trimmed
2 tsp olive oil…