oven roasted veggies with lemon chicken on a bed of pomegranate seed couscous and yoghurt dip

paid my godson a visit & gave his parents a break from cooking dinner.

Recipe

pomegranate seed coucous

ingredients:

2 cups couscous

3 cups boiling water

1 pomegranate

1 lemon for lemon zest

procedure:

1. put the 2 cups of couscous and boiling water into a big bowl and cover the bowl with a lid / plate

2. add the lemon zest for some aroma, and cover the bowl of couscous. let it sit for 10 minutes

3. once cooked, add pomegranate seeds

oven roasted veggies

ingredients:

1 zucchini

1 red pepper

2 spring onions

2 sweet potatoes

a handful of champignons

a handful of cherry tomatoes

6 tbsp of olive oil

lemon chicken

ingredients:

4 chicken breasts

2 lemons

1 ts of salt, pepper, curry, and soy sauce

procedure:

1. marinate the chicken breasts with lemon juice from 1 lemon & add the salt, pepper, curry, & soy sauce

2. let the breasts sit for 10-20 minutes in a large frying pan, add some olive oil, and then add the chicken breasts once the oil is hot

3. cook the chicken until you notice a bit of caramelisation on each piece / breast

yoghurt sauce

ingredients:

2 cups greek yoghurt

1/2 cup pomegranate juice

pinches of salt & pepper

procedure:

1. add the greek yoghurt & pomegranate juice into a bowl and season with both the salt and pepper

2. mix until a close to liquid consistency is achieved

3. iss / mange / enjoy!

1. pre-heat oven to 180 degrees celsius / 350 degrees fahrenheit, cut all the veggies into bite size chunks and put into a big bowl

2. season veggies with olive oil, salt, pepper, sweet paprika, curry, and cayennepepper and mix to make sure all veggies are coated in spice

3. spread all the veggies on a baking tray and put into the oven for 15-20 minutes

lemon chicken

ingredients:

4 chicken breasts

2 lemons

1 tbsp of salt, pepper, curry, and soy sauce

procedure:

1. marinate the chicken breasts with lemon juice from 1 lemon & add the salt, pepper, curry, & soy sauce

2. let the breasts sit for 10-20 minutes in a large frying pan, add some olive oil, and then add the chicken breasts once the oil is hot

3. cook the chicken until you notice a bit of caramelisation on each piece / breast

yoghurt sauce

ingredients:

2 cups greek yoghurt

1/2 cup pomegranate juice

pinches of salt & pepper

procedure:

1. add the greek yoghurt & pomegranate juice into a bowl and season with both the salt and pepper

2. mix until a close to liquid consistency is achieved

3. iss / mange / enjoy!