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🍽️ Chicken Fillets with Roasted Vegetables, Mint Couscous, and Lemon Yogurt Dip

480 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• salt pinch
• pepper, black ground pinch
• sugar pinch
• chili, ground pinch
• vegetable broth 300 ml
• couscous 200 g
• onions, red 1 pc.
• zucchini 1 pc.
• pepper, red 1 pc.
• oil 3 tbsp
• lemons 1 pc.
• yogurt, plain 150 g
• mint, fresh 20 g
• olive oil 1 tbsp

Instructions

1. 1. Preheat the oven to 150 degrees Celsius with fan.
2. 2. Rinse the chicken fillets under cold water.
3. 3. Pat the meat dry with kitchen paper.
4. 4. Rub the chicken in a bowl with salt, pepper, and chili.
5. 5. Set the meat aside to marinate.
6. 6. Bring the vegetable broth to a boil in a pot.
7. 7. Place the couscous in a separate bowl.
8. 8. Pour the boiling broth over the couscous.
9. 9. Cover the bowl with cling film.
10. 10. Let the couscous swell for about 10 minutes.
11. 11. Halve the onion and peel it.
12. 12. Cut the onion into thin strips.
13. 13. Wash the zucchini and cut off the ends.
14. 14. Quarter the zucchini lengthwise.
15. 15. Remove the seeds from the zucchini quarters.
16. 16. Wash the bell pepper and quarter it.
17. 17. Remove the stem and seeds from the bell pepper.
18. 18. Cut the zucchini and bell pepper into small cubes.
19. 19. Heat 1 tablespoon of oil in a pan over high heat.
20. 20. Fry the marinated chicken in it for approx. 2 to 3 minutes until golden brown.
21. 21. Wrap the fried chicken in aluminum foil.
22. 22. Cook the meat in the oven for about 10 minutes.
23. 23. Clean the pan thoroughly.
24. 24. Heat 2 tablespoons of oil in the clean pan over medium heat.
25. 25. Fry the prepared vegetables for about 6 minutes until golden brown.
26. 26. Season the vegetables with salt, pepper, and a pinch of sugar.
27. 27. Halve the lemon.
28. 28. Squeeze the juice from the lemon.
29. 29. Place the yogurt in a bowl.
30. 30. Mix the yogurt with the lemon juice, salt, and pepper.
31. 31. Wash the mint and dry it.
32. 32. Pluck the mint leaves from the stems.
33. 33. Finely chop the mint leaves.
34. 34. Add the fried vegetables to the couscous.
35. 35. Add the chopped mint to the couscous.
36. 36. Add 1 tablespoon of olive oil to the couscous.
37. 37. Mix everything well together.
38. 38. Season the couscous with salt, pepper, and some lemon juice.
39. 39. Take the chicken out of the oven.
40. 40. Plate the chicken, vegetables, couscous, and dip.
41. 41. Serve the dish immediately.

Nutrition per serving

• kcal: 480
• Protein: 36 g · Fett/Fat: 18 g · Carbs: 45 g