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Chicken zucchini couscous salad
Ingredients
Utensils
pot (small, with lid), cutting board, knife, meat tenderizer, frying pan (small), frying pan (large), glass jar, large bowl, Dressing Up seasoning
How-To Videos
How to cook aromatic couscous
How to cut up a whole chicken
How to chop herbs
How to prepare zucchini
Nutrition per serving
Step 1/ 7
- 150 g couscous
- pot (small, with lid)
Allow couscous to stand and cook in boiled water, according to package instructions, and set aside.
Step 2/ 7
- 2 zucchini
- 2 sprigs rosemary
- 150 g cherry tomatoes
- cutting board
- knife
Halve zucchini and cut into sticks. Finely chop rosemary and halve cherry tomatoes.
Step 3/ 7
- 300 g chicken breasts
- flour (for breading)
- meat tenderizer
Flatten chicken fillets and coat them lightly with some flour and the chopped rosemary.
Step 4/ 7
- 50 g cashews
- frying pan (small)
Toast cashews without oil in a small frying pan for approx. 2 – 3 min. until golden brown.
Step 5/ 7
- olive oil (for frying)
- frying pan (large)
Heat some olive oil in a frying pan and fry zucchini on all sides for approx. 8 – 10 min. until tender. Remove from pan and set aside.
Step 6/ 7
- salt
- pepper
- ½ lemon
Add a little more oil in the same pan and fry chicken in it for approx. 2 – 3 min. per side until golden brown. Season with salt and pepper and sprinkle with some lemon juice.
Step 7/ 7
- 1 tsp Kitchen Stories Dressing Up seasoning (optional)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp grainy mustard
- 1 tbsp honey
- salt
- pepper
- glass jar
- large bowl
- Dressing Up seasoning
For the vinaigrette, combine our DRESSING UP seasoning (if using), olive oil, vinegar, mustard, honey, and salt and pepper. In a large bowl, toss couscous with zucchini, tomatoes, arugula, and cashews. Dress with vinaigrette and serve with sautéed chicken on top.
Enjoy your meal!
Tags
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