Chicken Vegetable Skillet with Couscous

Ingredients

• 600 g Chicken breast fillet
• 1 large carrot
• 1 stalk leek
• 300 g broccoli florets
• 1 large zucchini
• Salt
• 300 g whole‑grain couscous
• 2 tbsp olive oil
• Pepper
• 15 g sesame seeds (1 tbsp)

Instructions

1. 1.

   Rinse the chicken breast fillets under cold water, pat dry and cut into large cubes.

2. 2.

   Peel, trim, and slice the carrot diagonally into thin rounds. Wash, trim, and cut the leek into 1 cm wide rings.

3. 3.

   Wash and drain the broccoli florets. Wash, trim, halve lengthwise, and remove seeds from the zucchini; slice the flesh into 1 cm thick rounds.

4. 4.

   Cook the broccoli in boiling salted water for 5 minutes, then drain, shock with cold water, and dry well.

5. 5.

   Prepare the couscous according to package instructions in salted water.

6. 6.

   Meanwhile heat oil in a pan. Brown the chicken cubes over high heat for about 4 minutes until cooked through. Season with salt and pepper, sprinkle sesame seeds, and remove from the pan.

7. 7.

   Add the vegetables to the pan and sauté over high heat while stirring occasionally for about 5 minutes. Season with salt and pepper and fold in the chicken cubes.

8. 8.

   Fluff the couscous with a fork and divide into four deep bowls. Spoon the chicken‑vegetable mixture on top.