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Basil and Sun-dried Tomato Chicken

30 min. | 577 kcal | easy |
Favorite, Family
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1. Cook the couscous Bring 1.5 2P | 2 3P cups of water to a boil. Pour in the couscous, reduce heat to low and cover. Cook for 14-16 minutes. Set aside.
2. Setup Mince the mushrooms and the basil. Remove the stem from the center of the kale and coarsely chop the leaves.
3. Season the chicken Coat the chicken with the spices and the Grana Padano. Season with salt and pepper.
4. Cook the chicken Heat a drizzle of oil in a pan over medium-high. Add the chicken, cover and cook for 6-7 minutes on each side until cooked. Remove from the pan and keep warm.
5. Cook the vegetables Add a drizzle of oil in the same pan over medium-high. Add the mushrooms, the sun-dried tomatoes and the kale. Cook for 3-4 minutes. Add the couscous and half of the basil. Mix and add salt and pepper to taste.
6. Plate your dish Slice the chicken. Serve with the couscous and the vegetables. Garnish with the remaining basil and a drizzle of olive oil. You could place everything in the centre of the table and let everyone serve themselves. Bon appétit!
2 unit Chicken Breast
10 g Grana Padano Cheese
0.5 unit Basil
0.5 unit Kale
110 g White Mushrooms
4 unit Sun-Dried Tomatoes
7.5 ml Spice Mix(paprika,dried herbes de provence)
180 ml Couscous isreali
What you need Pan, pot
577 kcal
% daily value
% daily value
carbohydrate 66g
fat 14g
cholesterol 87mg
fiber 6g
protein 47g
saturated 3g
sodium 251mg
sugar 4g
trans 0g