Chicken Escalopes

with Green Couscous and Tomato Sauce

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Family-Friendly
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Instructions

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1 Fry onions

Start by preparing the tomato sauce. Crush garlic and chop onion. Heat oil in a pot over medium-high heat and fry for 3 minutes.

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2 Add and simmer

Add chopped tomatoes, oregano, salt and pepper. Bring to a gentle simmer and cook for 10 minutes.

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3 Cook greens

Cut broccoli to florets. Bring a pot of lightly salted water to a boil and cook broccoli for 5 minutes. Then add the peas and continue cooking for 1 minute. Drain and keep warm.

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4 Prepare couscous

Place the couscous to a shallow dish and top with boiling water. Allow the couscous to absorb all the water.

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5 Fry chicken

Meanwhile, tap chicken breasts with a rolling pin so that they become evenly thin. Season with salt, pepper, paprika, garlic powder and chilli powder. Heat oil in a pan and fry the chicken for about 5 minutes per side, or until cooked through.

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6 Mix and serve

Once the couscous is done, mix in the broccoli and peas. Season with salt and butter. Serve with the chicken escalopes and tomato sauce.

Tips for fussy eaters

Go easy on the spice on the chicken. Use paprika only.

Pro tip

Lay the chicken breasts between two layers of cling film and tap thin with your rolling pin.

Luxurious weeknight dinner!

Cooking Time: 25 min

Cals 660 · Prot 59.4 · Carbs 80.3 · Fat 10.7

Ingredients

Number of people

Chicken escalopes

Chicken breast 400 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Paprika powder 2 Grams
Garlic powder 2 Grams
Chilli powder 1 Grams
Olive oil 1 Tbsp

Tomato sauce

Garlic cloves 1 Pieces
Red onion 1 Pieces
Olive oil 1 Tbsp
Chopped tomatoes 300 Grams
Dried oregano 2 Grams
Salt 0.5 Tsp
Black pepper 0.25 Tsp

Veg and couscous

Broccoli 200 Grams
Salt 0.5 Tsp
Green peas 100 Grams
Couscous 150 Grams
Water 250 ML
Salted butter 10 Grams

Luxurious weeknight dinner!

Cooking Time: 25 min

Cals 660 · Prot 59.4 · Carbs 80.3 · Fat 10.7

Instructions

photo

1 Fry onions

Start by preparing the tomato sauce. Crush garlic and chop onion. Heat oil in a pot over medium-high heat and fry for 3 minutes.

photo

2 Add and simmer

Add chopped tomatoes, oregano, salt and pepper. Bring to a gentle simmer and cook for 10 minutes.

photo

3 Cook greens

Cut broccoli to florets. Bring a pot of lightly salted water to a boil and cook broccoli for 5 minutes. Then add the peas and continue cooking for 1 minute. Drain and keep warm.

photo

4 Prepare couscous

Place the couscous to a shallow dish and top with boiling water. Allow the couscous to absorb all the water.

photo

5 Fry chicken

Meanwhile, tap chicken breasts with a rolling pin so that they become evenly thin. Season with salt, pepper, paprika, garlic powder and chilli powder. Heat oil in a pan and fry the chicken for about 5 minutes per side, or until cooked through.

photo

6 Mix and serve

Once the couscous is done, mix in the broccoli and peas. Season with salt and butter. Serve with the chicken escalopes and tomato sauce.

Tips for fussy eaters

Go easy on the spice on the chicken. Use paprika only.

Pro tip

Lay the chicken breasts between two layers of cling film and tap thin with your rolling pin.

Ingredients

Number of people

Chicken escalopes

Chicken breast 400 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Paprika powder 2 Grams
Garlic powder 2 Grams
Chilli powder 1 Grams
Olive oil 1 Tbsp

Tomato sauce

Garlic cloves 1 Pieces
Red onion 1 Pieces
Olive oil 1 Tbsp
Chopped tomatoes 300 Grams
Dried oregano 2 Grams
Salt 0.5 Tsp
Black pepper 0.25 Tsp

Veg and couscous

Broccoli 200 Grams
Salt 0.5 Tsp
Green peas 100 Grams
Couscous 150 Grams
Water 250 ML
Salted butter 10 Grams
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