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🥗 Grilled chicken with oriental salad

611 kcal · 30 min · 4 servings

Ingredients

• 300 g Couscous (Instant)
• 400 ml Vegetable Broth
• 2 Carrots
• 4 Stems Cilantro
• 200 g Chickpeas (Can)
• 4 Chicken Breast Fillets (ready for kitchen, skinless)
• 1 tsp Curry Powder
• 1 Pinch Ground Cumin
• 1 Pinch Ground Coriander
• 1 Pinch Chili Powder
• 2 tbsp Vegetable Oil
• 130 g Plain Yogurt
• 1 tbsp Lime Juice
• Salt
• Pepper (from the mill)
• 1 Drop Lemon Juice

Instructions

1. 1. Put the couscous into a bowl.
2. 2. Pour the hot broth over the couscous.
3. 3. Let the couscous swell for about 10 minutes.
4. 4. Peel the carrots.
5. 5. Cut the carrots into long, thin strips using a vegetable peeler.
6. 6. Rinse the coriander under running water.
7. 7. Shake the coriander dry.
8. 8. Pluck the coriander leaves from the stems.
9. 9. Put the chickpeas into a sieve.
10. 10. Rinse the chickpeas briefly.
11. 11. Let the chickpeas drain.
12. 12. Preheat the grill.
13. 13. Wash the chicken meat.
14. 14. Pat the meat dry with kitchen paper.
15. 15. Cut the meat lengthwise.
16. 16. Open up the meat.
17. 17. Press the meat flat.
18. 18. Mix the spices with the oil.
19. 19. Stir the yogurt into the spice mixture.
20. 20. Add the lime juice.
21. 21. Season the marinade to taste.
22. 22. Coat the meat with the marinade.
23. 23. Place the meat on the hot grill.
24. 24. Grill the meat for about 5 minutes on each side.
25. 25. Fluff up the couscous with a fork.
26. 26. Fold in the carrot strips.
27. 27. Add the chickpeas to the couscous.
28. 28. Add the coriander leaves.
29. 29. Add lemon juice, salt, and pepper.
30. 30. Season the salad to taste.
31. 31. Plate the meat.
32. 32. Serve the salad with the meat.

Nutrition per serving

• kcal: 611
• Protein: 62 g · Fett/Fat: 10 g · Carbs: 66 g