Informations supplémentaires
30 min.
|
577 kcal
|
easy
|
|
Printable version
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!
2unitChicken Breast
10gGrana Padano Cheese
0.5unitBasil
0.5unitKale
110gWhite Mushrooms
4unitSun-Dried Tomatoes
7.5mlSpice Mix(paprika,dried herbes de provence)
180mlCouscous isreali
What you need
Pan, pot
577 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
66g
22%
fat
14g
22%
cholesterol
87mg
29%
fiber
6g
24%
protein
47g
saturated
3g
15%
sodium
251mg
10%
sugar
4g
trans
0g