Chicken filet with melon salsa

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Quarter the melon, scrape out the seeds. Cut the flesh from the skin. Cut half into small cubes. Finely mash the rest of the flesh. Mix melon cubes and puree, season with salt, pepper and vinegar. Wash mint, dab dry, put something aside for garnishing, cut the rest into fine strips.

2. 2

   Mix into the salsa, chill. Wash, clean and chop the tomatoes. Wash the meat and dab dry. Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan, fry the fillets vigorously on each side. Fry over a low heat for about 10 minutes, turning over. Bring 250 ml water, 1 tablespoon of oil and 1 teaspoon of salt to the boil in a large frying pan. Remove the pan from the heat and stir in the couscous and curry. Leave to swell for 2 minutes. Add fat and heat up again at low heat. Loosen up with a fork, mix in tomatoes.

3. 3

   Fry over a low heat for about 10 minutes, turning over. Bring 250 ml water, 1 tablespoon of oil and 1 teaspoon of salt to the boil in a large frying pan. Remove the pan from the heat and stir in the couscous and curry. Leave to swell for 2 minutes. Add fat and heat up again at low heat. Loosen up with a fork, mix in tomatoes. Serve couscous with chicken and salsa. Garnish with set aside mint

Nutrition Facts

KCAL
530 kcal

CARBS
54 g

FATS
18 g

PROTEINS
38 g