Baked chicken breast with cucumber yoghurt and spring onion couscous
easy
35 mins
35 mins
Ingredients
- 2 Chicken breasts (à approx. 600 g)
- 3 TABLESPOONS Honey
- 3 TABLESPOONS Worcestersauce
- 1 TABLESPOON Balsamic vinegar
- 200 g Cucumber
- 1 (approx. 25 g) chunk of fresh ginger
- 250 g Greek cream yoghurt
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1 collar Spring onions
- 1 TABLESPOON Oil
- 250 g Couscous
- 1/2 TEASPOON ground cardamom
- 1 knife tip Cayenne pepper
- 1 TABLESPOON Butter
Directions
- 1
Cut fillets from the bone. Cut each fillet into 3-4 pieces. Place in a bowl and mix well with honey, Worcester sauce and vinegar. Cover and chill for about 1 hour.
- 2
Wash and clean the cucumber and slice or roughly grate it into fine sticks. Peel ginger and grate finely. Mix yoghurt with ginger and cucumber, season to taste with salt and pepper. Clean and wash spring onions, halve them lengthwise and cut into pieces
- 3
Remove the chicken pieces from the marinade and place them on a baking tray with the skin facing upwards. Season with salt and pepper. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes
- 4
Heat the oil in a frying pan and fry the spring onions. Add couscous, 1 tsp salt, cardamom and cayenne pepper and fry briefly. Add 250 ml water, bring to the boil and let the couscous simmer for about 5 minutes with the heat off. Add butter, loosen everything up with a fork. Serve couscous with chicken and yoghurt
- 5
Waiting time approx. 50 minutes
Nutrition Facts
730 kcal
56 g
31 g
56 g
More Delicious Recipes
