• 14 g fresh basil leaves, washed
  • 12 slices smoked pancetta for cooking by Sainsbury's
  • 4 British chicken breast fillet portions by Sainsbury's
  • 200 g couscous by Sainsbury's
  • 40 g dried apricots, chopped
  • 1 tbsp olive oil by Sainsbury's
  • 1 red onion, finely sliced
  • 200 g courgette, washed and finely diced
  • 200 g frozen British broad beans by Sainsbury's, blanched and skinned
  • 200 g cherry tomatoes, washed
  • 100 g tzatziki by Sainsbury's


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Lay 4-5 basil leaves on top of 3 overlapping slices of pancetta and neatly wrap around 1 chicken breast. Repeat for the other chicken breasts.

  2. 2

    Place the cous cous and chopped dried apricots in a bowl and top with 250ml boiling water. Cover with clingfilm and set aside for 10 minutes.

  3. 3

    Meanwhile, heat the oil in a frying pan and cook the chicken for 3-4 minutes on each side, until the pancetta is crisp and the chicken is golden. Transfer to a baking tray and cook in the oven for 10 minutes, until the chicken is cooked through and no pink remains, then leave to rest.

  4. 4

    Meanwhile, add the onion and courgette to the frying pan. Cook for 10 minutes over a medium heat, then stir into the couscous with the beans and tomatoes.

  5. 5

    Serve the chicken with the couscous and drizzle the tzatziki over the top.

Nutritional Details

Each serving provides
  • Energy 2500kj 597kcal 30%
  • Fat 17.2g 25%
  • Saturates 5.4g 27%
  • Sugars 11.3g 13%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 553kj/132kcal

Each serving provides

11.0g carbohydrate 1.6g fibre 12.6g protein

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