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🍽️ Chicken stuffed with tomato and spinach, served with couscous salad

380 kcal · 30 min · 4 servings

Ingredients

• 150 g Couscous (instant)
• 350 ml vegetable broth
• 0.5 cucumber
• 1 red bell pepper
• 2 spring onions
• 2 sprigs parsley
• 15 g pine nuts (1 tbsp)
• 1 shallot
• 2 garlic cloves
• 2.5 tbsp olive oil
• 250 g fresh spinach leaves
• salt
• pepper
• nutmeg
• 2 tbsp dried tomatoes in oil
• 480 g chicken breast fillet (4 chicken breast fillets)
• 1 tbsp lime juice
• kitchen twine

Instructions

1. 1. Cook the couscous according to the package instructions using vegetable broth.
2. 2. Fluff the cooked couscous with a fork and let it cool down completely.
3. 3. Peel half of the cucumber, cut it in half lengthwise, and remove the seeds.
4. 4. Dice the deseeded cucumber into small pieces.
5. 5. Wash the bell pepper, remove the core, and cut it into thin strips.
6. 6. Wash the spring onions, trim the ends, and slice them into thin rings.
7. 7. Wash the parsley, shake off excess water, and pick the leaves off the stems.
8. 8. Toast the pine nuts in a pan without oil over medium heat until golden brown.
9. 9. Remove the toasted pine nuts from the pan and let them cool down.
10. 10. Peel the shallot and the garlic, and chop both finely.
11. 11. Heat one teaspoon of oil in the pan and sauté the shallot and garlic until translucent.
12. 12. Wash the spinach and dry it in a salad spinner.
13. 13. Add the dry spinach to the pan and let it wilt over medium heat.
14. 14. Season the spinach with salt, pepper, and freshly grated nutmeg.
15. 15. Remove the pan from the heat and let the spinach cool down.
16. 16. Let the tomatoes drain on kitchen paper and chop them into small pieces.
17. 17. Mix the chopped tomatoes and the cooled pine nuts with the spinach.
18. 18. Rinse the chicken under cold water and pat it dry.
19. 19. Cut a pocket lengthwise into each chicken piece to fill it.
20. 20. Fill the chicken pockets with the spinach and tomato mixture.
21. 21. Close the openings with kitchen twine and season the chicken with salt and pepper.
22. 22. Heat one tablespoon of oil in a pan.
23. 23. Fry the chicken over medium heat for about 10 minutes until golden brown.
24. 24. Mix the bell pepper strips, cucumber cubes, the remaining oil, and the spring onion rings with the cooled couscous.
25. 25. Season the couscous salad with salt, pepper, and lime juice.
26. 26. Divide the couscous salad among four plates.
27. 27. Sprinkle the salad with the parsley leaves.
28. 28. Remove the kitchen twine from the chicken.
29. 29. Cut the chicken in half crosswise.
30. 30. Place the chicken halves on top of the couscous salad.

Nutrition per serving

• kcal: 380
• Protein: 37 g · Fett/Fat: 10 g · Carbs: 34 g