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🍽️ Chicken and Vegetable Pan with Couscous

532 kcal · 30 min · 4 servings

Ingredients

• 600 g chicken breast fillet
• 1 large carrot
• 1 stalk leek
• 300 g broccoli florets
• 1 large zucchini
• salt
• 300 g whole grain couscous
• 2 tbsp olive oil
• pepper
• 15 g sesame seeds (1 tbsp)

Instructions

1. 1. Rinse the chicken breast fillet under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken meat into coarse cubes.
4. 4. Peel the carrot and clean it.
5. 5. Slice the carrot diagonally into thin slices.
6. 6. Wash the leek and clean it.
7. 7. Cut the leek into 1 cm wide rings.
8. 8. Wash the broccoli florets.
9. 9. Let the broccoli florets drain.
10. 10. Wash the zucchini and clean it.
11. 11. Halve the zucchini lengthwise.
12. 12. Core the zucchini halves.
13. 13. Cut the zucchini flesh into 1 cm wide slices.
14. 14. Bring salted water to a boil.
15. 15. Cook the broccoli in the boiling salted water for 5 minutes.
16. 16. Drain the broccoli.
17. 17. Shock the broccoli with cold water.
18. 18. Let the broccoli drain well.
19. 19. Cook the couscous according to package instructions in salted water.
20. 20. Heat oil in a pan.
21. 21. Fry the chicken cubes on all sides in about 4 minutes over high heat.
22. 22. Salt and pepper the chicken.
23. 23. Sprinkle sesame seeds over the chicken.
24. 24. Remove the chicken from the pan.
25. 25. Add the vegetables to the pan.
26. 26. Fry the vegetables over high heat for about 5 minutes, stirring occasionally.
27. 27. Season the vegetables with salt and pepper.
28. 28. Stir the chicken cubes into the vegetables.
29. 29. Fluff the couscous with a fork.
30. 30. Fill the couscous into 4 deep plates.
31. 31. Distribute the chicken and vegetable mixture over the couscous.

Nutrition per serving

• kcal: 532
• Protein: 51 g · Fett/Fat: 10 g · Carbs: 59 g