Couscous chicken pan

Name: Couscous chicken pan
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Chicken breast fillets (approx. 200 g each); 2 TABLESPOONS Oil; 1 large zucchini; 2 red onions; 350 g pre-cooked beetroot (vacuum); 7-10 Tbsp salt, pepper; 300 ml Vegetable broth; 100 ml White wine; 250 g Couscous (instant); 4 Stem/s Coriander; 7-10 Tbsp Shiso cress

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

With this recipe the couscous in the pan goes crazy - crazy fast cooked! Together with beetroot and zucchini

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Chicken breast fillets (approx. 200 g each)
2 TABLESPOONS Oil
1 large zucchini
2 red onions
350 g pre-cooked beetroot (vacuum)
7-10 Tbsp salt, pepper
300 ml Vegetable broth
100 ml White wine
250 g Couscous (instant)
4 Stem/s Coriander
7-10 Tbsp Shiso cress

Directions

1
Preheat oven (electric cooker: 120 °C/circulating air: 160 °C/gas: see manufacturer). Wash chicken breast and pat dry. Cut the fillets in half horizontally and flat. Heat the oil in a large pan and fry the meat for about 2 minutes on each side.
2
In the meantime wash, clean and slice the zucchini. Peel onions and cut into fine rings. Cut the beetroot into small cubes.
3
Salt and pepper the meat. Place in an ovenproof dish and cook in a hot oven for about 10 minutes. Add the zucchini and onions to the remaining frying fat in the hot pan and fry. Add beetroot. Season with salt and pepper. Add stock and wine, bring to the boil briefly.
4
Remove the pan from the stove. Stir in the couscous immediately. Cover the pan. Let couscous swell for about 5 minutes. Wash coriander and shake dry. Arrange chicken and coriander on the couscous pan. Cut cress from the bed as desired and sprinkle over it.