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🍽️ Honey Chicken with Couscous Salad

714 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets
• 2 tbsp honey
• 1 tsp ginger (freshly grated)
• 100 g snow peas
• 100 g peas
• 50 g black olives (pitted)
• 1 lemon
• 100 g couscous (instant)
• 2 tbsp almond kernels
• 1 tbsp butter
• salt
• pepper (from the mill)

Instructions

1. 1. Put 3 tablespoons of honey, ginger, salt, and pepper into a small bowl.
2. 2. Stir the ingredients well until a uniform marinade forms.
3. 3. Let the marinade sit for 30 minutes to let the flavors develop.
4. 4. Coat the chicken breast thoroughly with the prepared honey marinade.
5. 5. Place the meat into a lightly greased baking dish.
6. 6. Preheat the oven to 160 degrees.
7. 7. Roast the chicken in the preheated oven for 10 to 15 minutes.
8. 8. Put the couscous into a separate bowl.
9. 9. Pour 100 milliliters of boiling water over the couscous.
10. 10. Cover the bowl and let the couscous steep for 10 minutes.
11. 11. Fluff up the cooked couscous with a fork afterward.
12. 12. Peel the lemon and cut the flesh into small cubes.
13. 13. Boil the snow peas and peas for about 5 minutes in boiling salted water (blanch).
14. 14. Mix the drained vegetable pieces with the couscous.
15. 15. Add almonds, olives, butter, and the lemon cubes to the couscous mixture.
16. 16. Divide the couscous salad onto the plates.
17. 17. Slice the cooked chicken breasts diagonally.
18. 18. Place the chicken slices on top of the couscous salad.

Nutrition per serving

• kcal: 714
• Protein: 64 g · Fett/Fat: 23 g · Carbs: 60 g