Chicken with Tomato Spinach Filling

Ingredients

• 150 g instant couscous
• 350 ml vegetable broth
• 0.5 cucumber
• 1 red bell pepper
• 2 Spring Onions
• 2 stalks Parsley
• 15 g pine nuts (1 tbsp)
• 1 Shallot
• 2 Garlic cloves
• 2.5 tbsp olive oil
• 250 g fresh spinach leaves
• Salt
• Pepper
• nutmeg
• 2 tbsp sun-dried tomatoes in oil
• 480 g chicken breast fillet (4 fillets)
• 1 tbsp lime juice
• cooking twine

Instructions

1. 1.

   Cook couscous according to package instructions with vegetable broth. Then fluff with a fork and let cool.

2. 2.

   Meanwhile, peel half the cucumber, cut it lengthwise, remove seeds, and dice small. Wash and slice the bell pepper into fine strips. Clean spring onions and cut into thin rings. Rinse parsley, shake dry, and pluck leaves.

3. 3.

   Toast pine nuts in a dry pan over medium heat until golden brown, then set aside to cool.

4. 4.

   Peel and finely chop shallot and garlic. Heat 1 tsp oil in a pan and sauté both until translucent over medium heat.

5. 5.

   Wash and dry spinach, add it to the pan, cook until wilted, season with salt, pepper, and freshly grated nutmeg. Remove from heat and let cool.

6. 6.

   Drain sun-dried tomatoes on paper towels and chop small. Mix them with pine nuts into the cooled spinach.

7. 7.

   Rinse chicken under cold water, pat dry, and cut a pocket along each fillet. Stuff with the spinach mixture and secure with cooking twine. Season with salt and pepper.

8. 8.

   Heat 1 tbsp oil in a pan. Sear chicken over medium heat for about 10 minutes until golden brown.

9. 9.

   Combine bell pepper strips, cucumber cubes, remaining oil, and spring onion rings with couscous. Season with salt, pepper, and lime juice, then divide onto four plates. Sprinkle parsley on top.

10. 10.

    Remove the twine, slice the chicken crosswise, and arrange on the salad.