Dinner: Tuck into these low-cal feasts, and you'll forget you're even on a diet! 250 calories & under. This healthy, quick and easy recipe is featured in the dinner section of the new 5:2 Starter's Guide to The 2-Day Diet. The book provides a selection of over 100 tasty recipes to help you meet the daily 500 calorie allotment for the 2 days of intermittent fasting, as required by the 5:2 Diet.
4 (4.5 oz.) skinless chicken fillets
1 tbsp. olive oil
2 garlic cloves, minced
1 red pepper, cut into strips
1 yellow pepper, cut into strips
2 garlic cloves, halved
A few sprigs of thyme
1/3 cup Israeli couscous
1 chicken stock cube
1 tbsp. balsamic vinegar
A handful of arugula
How to Make It
Heat a grill pan. Season the chicken generously, and brush with a little olive oil and the minced garlic. Grill for 15 minutes, turning as needed.
Meanwhile, heat 1 tbsp. olive oil in a frying pan, add the peppers, halved garlic, and thyme. Cook for 5 minutes, stirring as needed, or until peppers start to soften.
Add 2 tbsp. water; reduce the heat, and simmer, covered, for 15 minutes, until peppers are tender.
Meanwhile, boil the couscous in stock and 2/3 cup water for 7 minutes until tender.
Stir balsamic vinegar into the peppers. Cook for a few more minutes to reduce.
Serve chicken on top of the couscous, with the peppers and a drizzle of balsamic vinegar. Finish with a handful of arugula on top.
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