Chicken is marinated in olive oil, lemon juice, honey and cumin, then cooked and served in a couscous salad with chickpeas, cucumber, avocado and fresh mint. I make this dish quite often in the summertime as everyone loves it!
Whisk olive oil, lemon juice, honey, cumin and garlic together in a bowl. Arrange chicken breasts in a baking dish and pour marinade on top; cover dish with cling film and let chicken marinade in fridge for 1 hour.
Preheat oven to 200 C / Gas 6.
Bake the marinated chicken in preheated oven for 15 to 20 minutes, or until juices run clear, turning the chicken halfway through cooking time.
Prepare couscous in a large salad bowl according to packet instructions. Add cucumber, tomatoes, chickpeas, avocado and freshly chopped mint.
Mix olive oil, lemon juice, honey and cumin together in a bowl; season to taste with salt and ground black pepper. Pour over couscous salad and toss to coat.
Slice cooked chicken into strips and arrange on top of couscous salad; serve.