Prueba mi comida perfecta entre semana cuando tienes poco tiempo pero quieres algo saludable.
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Category
Dinner
Servings
4
Prep time
20 minutes
Cook time
40 minutes
This is a perfect mid-week meal. Juicy chicken breast over a tasty couscous salad that's super quick to put together.
Ingredients
- 4 chicken breasts skin on
- 4 tbsp olive oil
- Salt and pepper to taste
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 zucchini diced
- 1 tsp coriander powder
- 1 tsp cumin
- 400g couscous
- Romesco sauce to serve (recipe below)
- 330g jar of roasted peppers, drained
- 60g toasted almonds
- 40g sundried tomatoes
- 1 tsp smoked paprika
- Salt to taste
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
Romesco
Directions
Start by seasoning the chicken breast on the skin side, then place a large pan over high heat, add 2 tbsp of olive oil and place the chicken into the cold pan.
- Cook the chicken in the pan until you have a nice golden colour. Then season the top with salt and pepper and place the whole pan into a 180°c oven for 10-15 minutes or until it reaches an internal temp of 70°c.
- Cook the veg in a large fry pan with 2 tbsp of olive oil over high heat.
- After 3 minutes, add the spices and toss, and cook for a further 4-5 minutes or until the veg is just cooked.
- Remove from the pan and set aside to cool.
- To cook the couscous, place it into a bowl with 1 tbsp of oil, pour over 600ml of boiling water and mix with a fork. Place a lid on the bowl and leave for 5 minutes.
- After 5 minutes, fluff the couscous with the fork and then mix the veg through.
- To serve, place some of the couscous salad on the plate, then the sliced chicken breast and top with romesco (recipe below).
Romesco
Blend everything with a stick blender until combined.
