Couscous with Chicken and Vegetables

1. 1 Chicken breast filletpack 800 g ≈ $7.36 130 g
2. 2 Couscouspack 450 g ≈ $2.50 70 g
3. 3 Zucchini≈ $3.00 per kg 100 g
4. 4 Bell peppers≈ $6.00 per kg 70 g
5. 5 Tomatoes≈ $4.67 per kg 80 g
6. 6 Olive oil 10 ml
7. 7 Lemon≈ $4.65 per kg 15 g
8. 8 Cumin to taste
9. 9 Parsleypack 50 g ≈ $1.50 5 g
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the chicken¹ and vegetables, and cut the chicken into ~2 cm cubes; cut the zucchini³ and pepper into ~2 cm cubes.

2. Boil 100 ml of water, add salt, and remove from heat.

3. Pour 100 ml of boiling water with salt over the couscous², cover for 5 minutes, then fluff with a fork.

4. Heat a skillet over medium heat and fry the chicken¹ without oil for 5–6 minutes until golden and cooked through.

5. Add the zucchini³ and pepper to the chicken¹ and cook 4–5 minutes over medium heat, stirring; the vegetables should be tender but still hold their shape.

6. Sprinkle with cumin, salt to taste and mix, and cook for another 1–2 minutes until the aromas bloom.

7. Remove from heat and fold in the fluffy couscous².

8. Drizzle with lemon⁷ and oil, sprinkle with parsley⁹, let it rest 1–2 minutes, and serve.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.