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🍽️ Crispy Chicken with Couscous and Brussels Sprouts

455 kcal · 30 min · 4 servings

Ingredients

• 500 g Brussels sprouts
• 3 tbsp olive oil
• salt
• pepper
• 1 shallot
• 250 g couscous
• 350 ml classic vegetable broth
• 300 g chicken breast fillet
• 4 slices breakfast bacon (thinly sliced)
• 2 tomatoes
• 1 lime
• 1 tsp liquid honey
• 2 stalks cilantro
• 2 stalks mint
• 2 stalks flat-leaf parsley

Instructions

1. 1. Wash the Brussels sprouts thoroughly.
2. 2. Remove the outer leaves and the tough stem ends.
3. 3. Separate the tender inner leaves from the core one by one.
4. 4. Heat one tablespoon of olive oil in a non-stick pan.
5. 5. Fry the Brussels sprout leaves in it for three to five minutes.
6. 6. Season them with salt and pepper.
7. 7. Remove the pan from the heat and set the leaves aside.
8. 8. Peel the shallot and chop it finely.
9. 9. Heat one tablespoon of olive oil in a pot over medium heat.
10. 10. Sauté the shallot until it becomes translucent.
11. 11. Add the couscous to the pot.
12. 12. Stir and sauté it for about one minute.
13. 13. Heat the broth separately.
14. 14. Stir the hot broth into the couscous.
15. 15. Let the mixture come to a brief boil.
16. 16. Remove the pot from the heat.
17. 17. Cover the pot.
18. 18. Let the couscous swell for about twenty minutes.
19. 19. Rinse the chicken fillets under cold water.
20. 20. Pat them dry with kitchen paper.
21. 21. Season the meat with pepper.
22. 22. Cut each fillet into about four equal pieces.
23. 23. Wrap each piece with a slice of bacon.
24. 24. Heat the remaining oil in a non-stick pan.
25. 25. Fry the chicken pieces until browned all over over medium heat.
26. 26. This takes about fifteen minutes.
27. 27. Turn the pieces occasionally to ensure even cooking.
28. 28. Wash the tomatoes under running water.
29. 29. Cut them in half.
30. 30. Remove the tough stem ends.
31. 31. Dice the tomatoes into small pieces.
32. 32. Cut the lime in half.
33. 33. Squeeze the juice from the lime.
34. 34. Mix the juice with salt and pepper.
35. 35. Add a little honey and stir well.
36. 36. Wash the coriander, mint, and parsley.
37. 37. Shake the herbs dry.
38. 38. Pluck the leaves from the stems.
39. 39. Chop the herbs finely.
40. 40. Fluff the cooled couscous with a fork.
41. 41. Fold in the fried Brussels sprout leaves.
42. 42. Add the diced tomatoes.
43. 43. Mix the chopped herbs into the salad.
44. 44. Add the lime dressing mixture.
45. 45. Stir everything well.
46. 46. Place the couscous salad on the plates.
47. 47. Place the fried chicken fillets on top.
48. 48. Serve the dish immediately.

Nutrition per serving

• kcal: 455
• Protein: 31 g · Fett/Fat: 13 g · Carbs: 50 g