Last week I made Chipotle Pork chops which saw Chipotle paste on my shopping list. I'd only ever really had chipotle mayonnaise which is lovely but didn't really prepare me for how good a flavour chipotle actually is. The chipotle pork chops were amazing and I had some paste leftover this week which needed using. I spent the whole day thinking of how to use it and came up with this simple but tasty recipe. The recipe is simple start/ filling and healthy friendly except for the chipotle paste which is 1pp per tablespoon which is all I used, so I chose to count the recipe as free on SS/F&H but to be extra safe you could take 1pp from your weeklies.
Smartpoints per Serving: 10 sp
Free on No Count
Propoints per Serving: 11pp
300g Chicken Breast
100g wholewheat cous cous
1 red pepper
1 green pepper
1/2 large courgette
3 cloves garlic crushed
1 chicken stock cube made with 400mls hot water
1 tbsp chopped coriander
1 tbsp chopped flat leaf parsley
1tbsp chipotle paste
juice of half a lime
2 tsp olive oil
salt & pepper
Lime wedges and 0% greek yoghurt to serve
Chop the chicken into bite size pieces and mix through the chipotle paste and lime juice. Season well and set to one side. Chop the vegetables into evenly bite sized pieces. Heat the oil in a deep non stick pan and add the chicken, making sure to get all the paste into the pan.
Fry for about 5 minutes and then add all your veg, cooking for a further 5-7 minutes (you can add a splash of the stock if it starts to stick. Turn the temperature down and stir through the veg. Cook for about 30 seconds before adding half of the stock. Stir well and simmer for 5-10 minutes until the cous cous is cooked. If needed add more stock a little at a time, you want the cous cous to absorb all the water and not go mushy so just add it slowly.
When its cooked stir through the parsley and coriander and season again if needed. Serve with lime wedges and a little 0% fat greek yoghurt!