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🍽️ Chicken Breast with Apple and Leek Vegetables
848 kcal · 30 min · 4 servings
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Ingredients
- 4 chicken breast fillets
- salt
- pepper (from the mill)
- 1 tbsp clarified butter
- 4 stalks thin, young leek
- 500 g tart apples (red and green)
- lemon (juice)
- 50 g cranberries (alternatively lingonberries or raisins)
- oil (for the baking dish)
- sage leaf (for garnish)
- 400 g couscous
- 400 ml water
- salt
Instructions
- 1. Pour boiling salted water over the couscous.
- 2. Let the couscous swell for five minutes.
- 3. Loosen the couscous grains with a fork.
- 4. Keep the couscous warm.
- 5. Rub the chicken breast fillets thoroughly with salt.
- 6. Rub the chicken breast fillets thoroughly with pepper.
- 7. Wash the apple.
- 8. Cut the apple into quarters.
- 9. Remove the core from the apple quarters.
- 10. Slice the apple flesh into wedges.
- 11. Immediately drizzle the apple wedges with lemon juice.
- 12. Wash the leek.
- 13. Remove the outer layers from the leek.
- 14. Cut the white and light green parts of the leek into pieces about four centimeters long.
- 15. Preheat the oven to 180 degrees.
- 16. Grease a baking dish with oil.
- 17. Place the greased baking dish in the hot oven.
- 18. Sear the chicken breast fillets in hot butter in a pan for a short time on one side.
- 19. Place the seared chicken breast fillets in the hot baking dish with the seared side facing up.
- 20. Arrange the apple wedges around the chicken.
- 21. Arrange the leek pieces around the chicken.
- 22. Arrange the cranberries around the chicken.
- 23. Season the vegetables and the chicken with pepper.
- 24. Bake the dish in the preheated oven for about ten minutes.
- 25. Remove the baking dish from the oven.
- 26. Slice the chicken breast fillets diagonally.
- 27. Arrange the chicken slices on top of the apple-leek mixture with the couscous.
- 28. Garnish the dish with sage leaves.
- 29. Serve the dish.
Nutrition per serving
- kcal: 848
- Protein: 65 g · Fett/Fat: 18 g · Carbs: 105 g