Chicken filet with bacon-tomato-date crust with carrot-and-sugar-pepper couscous
very easy
60 mins
60 mins
Ingredients
- 350 g Carrots
- 250 g Sweet peas
- 250 g Couscous
- 7-10 Tbsp Salt
- 7-8 TABLESPOONS Lemon juice
- 7-8 TABLESPOONS Olive oil
- 1 Onion
- 1–2 Garlic cloves
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 4 Chicken filets (à approx. 175 g)
- 100 g dried dates
- 100 g dried tomatoes
- 100 g Bacon
- 50 g grated parmesan cheese
- 4 Stem(s) Parsley
- baking paper
Directions
- 1
Peel, wash and finely dice the carrots. Clean, wash and cut the sugar snap peas into diagonal pieces. Pour 250 ml of boiling salted water over the couscous, cover and let it stand for about 5 minutes, mixing several times with a fork.
- 2
Stir lemon juice and 3 tablespoons of olive oil into the couscous and let it stand. Heat 2 tablespoons of olive oil in a frying pan, fry the carrots for 8-10 minutes at low to medium heat. Peel and finely dice the onion.
- 3
Peel garlic and chop very finely. Add mangetouts, onions and garlic to the carrots and fry for 2-3 minutes. Season with salt and pepper. Mix the vegetables into the couscous. Again
- 4
Wash the meat and dab dry. Heat 2-3 tablespoons of oil in a frying pan. Brown the meat thoroughly all around. Season with salt and pepper and remove. In the meantime, finely chop the dates. Chop tomatoes finely.
- 5
Cut the bacon into strips. Skip the bacon in a small pan. Add tomatoes and dates, stir briefly and take out.
- 6
Place the meat side by side on a baking tray lined with baking paper. Spread the date, bacon and tomato mixture evenly on the baking tray and press down gently. Sprinkle with parmesan and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
- 7
manufacturer) Bake for 15-20 minutes.
- 8
Wash parsley, shake dry and chop finely. Remove meat from the oven. Arrange the couscous and meat, sprinkle with parsley.
Nutrition Facts
850 kcal
80 g
32 g
60 g
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