Chicken Breast with Couscous and Vegetables

Chicken Breast with Couscous and Vegetables

30 min
Easy
1 serv.
351 g / 1 serv.

Rating

Average rating:—

Description

Juicy chicken breast pan-seared in butter with rosemary and garlic, served with fluffy couscous, fresh tomatoes and feta cheese

  1. Pat the chicken fillet dry with a paper towel, season with salt and pepper on both sides
  2. Heat a pan with sunflower oil over medium heat
  3. Place the chicken fillet in the pan and cook for 5-6 minutes on one side until golden brown
  4. Flip the fillet, add butter, crushed garlic cloves and rosemary
  5. Cook for another 5-7 minutes, basting the fillet with melted butter, until done
  6. Remove the chicken from the pan and let it rest for 3-4 minutes
  7. Prepare the couscous: pour 150 ml of boiling water over 100 g of couscous, add salt, cover and leave for 5 minutes
  8. Fluff the couscous with a fork and add 5 ml of olive oil
  9. Dice the tomato, crumble the brynza cheese, finely chop the parsley
  10. Mix the couscous with tomatoes, brynza, parsley, remaining olive oil and lemon juice
  11. Slice the chicken fillet across the grain
  12. Place the couscous with vegetables on a plate and arrange the chicken slices on top
  13. Drizzle the chicken with pan juices and serve
513
146 kcal / 100 g
kcal
32.8 g
9.3 g / 100 g
Protein
41.7 g
11.9 g / 100 g
Carbohydrates
22.7 g
6.5 g / 100 g
Fats