• 2 x 300g chicken breast fillets
• 2 tsps Cajun seasoning
• 300ml tub light cooking cream
• ½ cup mango chutney
• 200g green beans, trimmed
• 1 tblsp olive oil
• 1 red onion, finely chopped
• 2 stalks celery, thinly sliced
• 1 red capsicum, thinly sliced
• 1½ cups chicken stock
• 1½ cups couscous
To make couscous, heat oil in a large saucepan over a medium heat. Add onion, celery and capsicum. Cook, stirring occasionally, until soft. Add stock. Bring to a boil. Stir in couscous. Remove from heat. Stand, covered, for 5 minutes. Fluff with a fork.
Meanwhile, cut each fillet horizontally in half through the side to give two pieces. Rub with seasoning.
Heat an oiled, large, non-stick frying pan over a high heat. Add chicken. Cook for about 2 minutes on one side, or until browned. Turn over. Add combined cream and chutney. Season with salt and pepper. Simmer for 5 minutes, or until chicken is cooked.
Boil or microwave beans until tender. Serve with couscous. Top with chicken and sauce.