Herbalicious Chicken Stir-Fry

Here's a great recovery Stir-fry I made with a garlic and herb mix.


  • 300g chicken breast, diced
  • 50g wholemeal couscous
  • Sugar snap peas
  • Small onion
  • 2 garlic cloves chopped
  • A omato chopped
  • Pinch of chives cut in small pieces
  • Oregano and basil

Note: This was following a heavy leg session, hence the large chicken quantity, additionally you can change the amount to suit your needs or serve for two people.

Time needed - 12 minutes.


1. Heat olive oil or coconut oil (using Biona Organic here) in a pan then cook the onion for 2 minutes stirring regularly on a low heat. 

2. Add the chicken pieces and cook for  6minutes using a lid (turn over half way).

3. Add the sugar snaps, chives and herbs and tomato pieces and cover with lid.



4. Immediately add the uncooked couscous to a medium sized bowl and pour over boiling water so the couscous is submerged about half a centimetre. Cover with a plate/lid.

5. After 3 minutes, take the pan off the heat and serve straight away with the couscous!

Chow time

Chow time


- Using a lid cooks the chicken more evenly and quicker! 

- Sprinkle parmesan on top of the chicken for a stronger flavour.

- Use a fork to 'fluff' up the couscous before serving.


Protein 63g, Carbs 36g, Fat 5g




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