It’s so hard to stick to eating healthily during the summer holidays. The smell of BBQs, the kid’s constant requests for snacks and ice creams, days out etc. I put a lot more effort into planning nutritious lunches during the summer holidays so I can save the naughty treats when we’re out with the kids.

Makes: 5 lunches

Preparation time: 25 minutes

Cooking time: 25 minutes

Ingredients:

Chicken

• 3 chicken breasts

• 2 tbsp olive oil

• Pinch of salt and pepper

• 2 cloves garlic, peeled and minced

• Small bunch of mixed fresh herbs (we used parsley, oregano and thyme), finely chopped

• 1 tsp paprika

• 1 tbsp lemon juice

Couscous

• 200g couscous

• 300ml hot chicken stock

• Pinch of salt and pepper

• 15 cherry tomatoes, quartered

• 100g feta cheese, crumbled

• Half a small red onion, peeled and finely sliced

Griddled Veggies

• 2 tbsp olive oil

• ¼ tsp garlic salt

• ½ tsp black pepper

• 1 red pepper, deseeded and sliced

• 1 green pepper, deseeded and sliced

• 1 yellow pepper, deseeded and sliced

• 200g tenderstem broccoli

• 150g fine asparagus

• 1 lemon, sliced

Instructions:

1. Preheat the oven 100C Full Steam.

2. Place the chicken breasts in a bowl with the oil, salt, pepper, garlic, herbs, paprika and lemon juice. Stir together and put to one side for 5 minutes whilst you prepare the couscous.

3. Place the couscous into a small solid steam tray. Pour over the stock and sprinkle on the salt and pepper. Place in the oven to steam for 5 minutes, then remove from the oven and fluff with a fork. Put to one side to cool. Once cool, add the cherry tomatoes, feta cheese and red onion. Stir together.

4. Place the induction griddle plate on the induction hob. Turn one of the hotplate settings to a medium-high heat (setting 7-8) and press the FlexZone button to heat both zones as one single hot plate.

5. Place the chicken breasts on the griddle and cook for 5-6 minutes each side until cooked through. Remove and place on a chopping board to rest for 5 minutes.

6. For the griddled vegetables, mix together the oil, garlic salt and pepper. Brush the oil over the vegetables and the sliced lemon, and place on the griddle. Cook for 5-6 minutes, turning once until griddle lines appear (the vegetables should still retain their crunch).

7. Now it’s time to assemble. Divide the couscous mixture between 5 containers (pyrex meal-prep dishes are particularly good). Slice the chicken breasts into strips and place on top of the couscous. Arrange the griddled vegetables and lemon slices on top.

8. Ensure everything is cool before placing lids on the containers and refrigerating, ready to eat for a speedy lunch.