Chicken Breast Fillets (Skinless)

Trimmed and perfectly portioned these juicy fillets make for easy cooking. All our chickens are RSPCA Approved

Need some dinner ideas? 

Here's a tasty and easy to cook recipe for Buttermilk and harissa chicken with spiced carrot couscous from Delicious Australia, that'll whip up in 35 mins and serves 4!

• 2 cups (500ml) buttermilk
• 2 garlic cloves, crushed
• 2 tablespoons harissa, plus extra to serve
• 4 Chicken Breasts
• 1 tablespoon sunflower oil
• 1 1/2 cups (300g) couscous
• 1 1/2 cups (375ml) Chicken Stock, heated
• 1 teaspoon ground cumin
• 30g unsalted butter, melted
• 2 carrots, grated
• 2 tablespoons finely chopped coriander leaves, plus extra to serve
• 400g can chickpeas, rinsed, drained

1. Preheat oven to 180C.
2. Mix the buttermilk, garlic and harissa in a large bowl. Add the chicken and toss to coat in the marinade. Stand for 20 minutes.
3. Heat the oil in a large ovenproof fry pan over medium-high heat. Remove chicken from marinade and season. Cook chicken, turning, for 3 minutes each side or until golden, then transfer to the oven and bake for 8 minutes or until cooked through.
4. Meanwhile, combine couscous and hot stock in a bowl. Cover and stand for 10 minutes, then fluff with a fork. Stir through the cumin, butter, carrot, coriander and chickpeas. Season. Slice chicken and serve with couscous, extra harissa and coriander