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🍽️ Grilled Chicken Breast on Couscous Salad

535 kcal · 390 min · 4 servings

Ingredients

• 4 chicken breast fillets
• 2 tbsp soy sauce
• 1 tbsp honey
• 3 garlic cloves (pressed)
• 3 tbsp sweet chili sauce (ready-made)
• 2 tbsp olive oil
• 220 g couscous (instant)
• 100 g red currants
• 50 g dried cranberries
• 6 spring onions (cleaned and chopped)
• 1 tbsp chopped coriander leaves
• salt
• pepper (from the mill)

Instructions

1. 1. Rub the chicken breast with garlic and place it in a bowl.
2. 2. Mix the chili sauce with one tablespoon of oil, soy sauce, and honey.
3. 3. Pour the sauce over the meat and place the covered bowl in the refrigerator for about 30 minutes.
4. 4. Turn the meat occasionally during the marinating time.
5. 5. Cover the couscous in a bowl with boiling water so that it is just covered.
6. 6. Let the couscous swell for three minutes.
7. 7. Fluff the couscous with a fork.
8. 8. Set aside some currants.
9. 9. Fold in the remaining currants and the cranberries into the couscous.
10. 10. Chop the spring onions and coriander and stir them into the couscous along with the remaining oil.
11. 11. Season the salad with salt and pepper.
12. 12. Keep the couscous warm in the oven at 80 degrees Celsius.
13. 13. Heat a grill pan thoroughly.
14. 14. Fry the chicken breast fillets in the pan for about five minutes on each side.
15. 15. Plate the couscous with the chicken fillets.
16. 16. Garnish the dish with the reserved currants and serve.

Nutrition per serving

• kcal: 535
• Protein: 56 g · Fett/Fat: 8 g · Carbs: 58 g