Marinated Chicken Breast with Greek-Style Cheese
over fragrant giant couscous with raisins & mint
Mint not only provides a distinct, fresh flavour, but also contains vitamins and minerals like vitamin A, vitamin C, calcium, phosphorus and potassium. It's the multivitamin of the plant world!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Bell pepper
½ piece
Red onion
½ sachet(s)
Middle Eastern spice mix
75 g
Giant couscous
(Contains: Tarwe May be present: Ei, Mosterd, Soja, Lupine)
1 piece
Tomato
10 g
Raisins
(May be present: Pinda's, Noten, Sesamzaad)
5 g
Fresh mint
(May be present: Selderij)
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
1 piece
Chicken breast
Not included in your delivery
½ tablespoon
[Plant-based] butter
1 tablespoon
Olive oil
200 milliliters
Low sodium chicken stock
½ tablespoon
Sunflower oil
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock. In a bowl, combine the sunflower oil with half of the Middle Eastern spices. Add the chicken and mix well to combine.
- Cut the bell pepper into strips and chop the onion. Dice the tomato.
- Melt the butter in a deep frying pan over medium-high heat.
- Toast the rest of the Middle Eastern spices for 30 seconds or until fragrant, then stir in the onion and bell pepper and fry for 3 - 4 minutes.
- Drizzle with half of the olive oil, then stir in the giant couscous and fry for 1 minute.
- Pour in the stock and then cover with the lid. Allow to cook for 8 minutes, stirring regularly.
- Add the tomato and the raisins and cook for 4 - 6 minutes until the giant couscous is done (see Tip).
- Drain if necessary and set aside.
Tip: add an extra splash of water as necessary if it seems too dry.
- Heat the rest of the olive oil in a frying pan over medium-high heat. Fry the chicken breast for 2 - 3 minutes per side.
- Reduce the heat and fry for a further 4 - 5 minutes, or until done.
- Dice the Greek-style cheese.
- Discard the mint stalks and finely chop the leaves. Roughly chop the almonds.
- Serve the giant couscous on plates and top with the chicken breast.
- Garnish with the Greek-style cheese, the almonds and the mint.
