Ricotta Chicken With Roast Vegetable Couscous

• 3.5 oz fresh ricotta
• 3 oz sun-dried tomatoes, finely chopped
• 4 None small chicken breasts, a horizontal pocket cut into each breast
• 1/2 cup vegetable or olive oil
• 2 tsp dried thyme leaves
• 1 None small sweet potato, thickly sliced
• 1 None medium red bell pepper, sliced
• 3 oz couscous
• 3.5 oz pitted green olives
• 1/4 cup fresh flat-leaf parsley leaves
• 1/2 cup lemon juice
• None None lemon wedges, to serve

1. Preheat grill. Combine ricotta and tomatoes then stuff into chicken pockets. Secure with toothpicks. Rub chicken with 2 tbsp oil and thyme. Cook chicken over medium-high heat for 6-8 mins per side, or until cooked through. Cover with foil and let rest for 5 mins. Slice thickly.
2. Coat sweet potato and pepper in remaining oil. Season. Cook vegetables for 2-3 mins per side, or until cooked through.
3. Meanwhile, cover couscous with 1/2 cup boiling water. Cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Toss with vegetables, olives, parsley, remaining oil and lemon juice.
4. Serve couscous topped with chicken and lemon wedges on the side.

fresh ricotta, tomatoes, chicken breasts, vegetable, thyme, sweet potato, red bell pepper, couscous, green olives, parsley, lemon juice, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/23584 (may not work)