Chicken breast with vegetables

Ingredients

• 4 chicken breast fillets (≈175 g)
• Salt
• pepper, freshly ground
• 2 tbsp butter
• 1 tbsp Olive Oil
• A handful of sage leaves
• 2 Zucchini
• Salt
• 150 g couscous (instant)
• 300 ml Vegetable broth
• 0.5 celery stalk
• 0.5 Bell pepper
• 1 small onion
• 1 tbsp Olive Oil
• Lemon juice
• pepper, freshly ground

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with fan and top heat.

2. 2.

   Rinse the chicken breasts, pat dry, season all sides with salt and pepper, then brown in hot butter and olive oil on a non-stick, oven-safe pan. Flip, sear briefly, add sage leaves, and place skin side up in the oven for 15-20 minutes until cooked through. If needed, turn on the grill briefly before serving.

3. 3.

   Wash zucchini, trim ends, halve lengthwise, cut a shallow notch on the bottom for stability. Hollow out flesh and dice small cubes from the trimmed base. Cook zucchini in salted water for about 6 minutes until al dente. Shock in cold water and pat dry.

4. 4.

   Place couscous in a bowl. Bring broth to a boil and pour over couscous. Let stand for about 10 minutes to absorb liquid.

5. 5.

   Wash, trim celery, slice very thinly. Wash bell pepper, remove seeds and white membranes, dice small.

6. 6.

   Peel onion and finely dice. Sauté celery, pepper, zucchini cubes in hot olive oil for 2-3 minutes. Add to couscous. Season with a splash of lemon juice, salt, and pepper, then fill the zucchini shells. Remove chicken from oven and serve with filled zucchini, sage leaves, and optional additional vegetables.