Quick Pan-Fried Chicken and Summer Vegetable Skillet with Couscous
A vibrant skillet meal featuring quick-cooking chicken and a medley of August's best vegetables, served alongside fluffy couscous for a complete, high-protein dinner.
Ingredients
- Chicken Breast350 g
- Bell Pepper200 g
- Onion100 g
- Tomatoes200 g
- Garlic10 g
- Bell Pepper200 g
- Olive Oil30 g
- Salt2 g
- Pepper1 g
- Zucchini200 g
- Couscous80 g
- Broth160 ml
- Herbs4 g
Instructions
- 1Step 1
Dice 350g chicken breast into bite-sized pieces. Season with salt and pepper (2 minutes).
- 2Step 2
Dice 200g zucchini, 200g bell pepper, and 100g onion. Mince 10g garlic. Halve 200g cherry tomatoes (5 minutes).
- 3Step 3
Bring 160ml broth to a boil in a small pot. Add 80g couscous, cover, remove from heat, and let stand for 5-7 minutes until tender (7 minutes). Fluff with a fork.
- 4Step 4
While the couscous cooks, heat 15g olive oil in a large skillet over medium-high heat. Add the seasoned chicken and pan-fry for 4-5 minutes until browned and cooked through. Remove chicken from the skillet (5 minutes).
- 5Step 5
Add the remaining 15g olive oil to the skillet. Add the diced onion, bell pepper, and zucchini and sauté for 4 minutes until slightly softened (4 minutes).
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