Chicken Couscous with Zucchini and Peppers

1. 1 Chicken breast filletpack 800 g ≈ $7.23 130 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≈ $4.70 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. Rinse the chicken¹, zucchini³, bell⁴ peppers, and tomatoes⁵. Cut the chicken, zucchini, and bell peppers into 2 cm cubes, and chop the tomatoes roughly. Finely chop the parsley⁹.

2. Pour 100 ml of boiling water with a pinch of salt over the couscous², cover, and let sit for 5 minutes, then fluff with a fork.

3. Heat half the olive oil in a skillet over medium heat and sear the chicken¹ for 5–6 minutes until golden brown and fully cooked through.

4. Add the zucchini³ and bell⁴ peppers, cooking for 4–5 minutes over medium heat, stirring occasionally, until tender but still holding shape.

5. Stir in the tomatoes⁵, cumin, and salt, cooking for another 2 minutes.

6. Remove from heat, mix the vegetables with the chicken¹ and couscous², drizzle with lemon⁷ juice and the remaining oil, then sprinkle with parsley⁹. Serve immediately.

In short

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