Pan Fried Chicken Breast

Name: Pan Fried Chicken Breast with Blue Cheese and Green Bean Couscous
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 2 Grams of Chicken seasoning; 0 Tsp of Black pepper; 1 Tbsp of Olive oil; 150 Grams of Green beans; 100 Grams of Green peas; 30 Grams of Walnuts; 40 Grams of Spring onion; 30 Grams of Dried cranberries; 30 ML of Red vinegar; 12 Grams of Dijon mustard; 15 Grams of Honey; 3 Tbsp of Olive oil; 0 Tsp of Salt; 0 Tsp of Black pepper; 60 Grams of Blue cheese; 200 ML of Water; 100 Grams of Couscous; 1 Piece of Chicken stock cube

with Blue Cheese and Green Bean Couscous

Quick and packed with flavour!

101 Reviews

Cals 597 · Prot 61 · Carbs 67 · Fat 15

Global Eats

25 min

Pan Fried Chicken Breast with Blue Cheese and Green Bean Couscous

Quick and packed with flavour!

101 Reviews

Cals 597 · Prot 61 · Carbs 67 · Fat 15

Global Eats

Ingredients

Chicken

Chicken breast

400 Grams

Chicken seasoning

2 Grams

Black pepper

0.3 Tsp

Olive oil

0.5 Tbsp

Salad

Green beans

150 Grams

Green peas

100 Grams

Walnuts 2*

30 Grams

Spring onion

40 Grams

Dried cranberries

30 Grams

Red vinegar

30 ML

Dijon mustard 13*

12 Grams

Honey

15 Grams

Olive oil

3 Tbsp

Salt

0.3 Tsp

Black pepper

0.3 Tsp

Blue cheese 4*

60 Grams

Couscous

Water

200 ML

Couscous 10*11*

100 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Allergens

*2 Tree Nuts, *13 Mustard, *4 Milk, *10 Wheat, *11 Gluten, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2708 / 597
Fats (g)	14.8
of which saturated (g)	8.4
Carbohydrates (g)	67
of which sugars (g)	19
Fibers (g)	5.5
Proteins (g)	61.4
Salt (g)	6.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Steam couscous

Boil the measured water.
Add the couscous and 0.5 stock cube to a bowl and pour over the boiling water.
Cover and leave to steam for 10-12 min until tender.
Once cooked use a fork to fluff up the couscous.
Keep covered until step 5.

2 Boil veg

Meanwhile, trim and chop the green beans in half.
Bring a pan of slightly salted water to boil.
Add the green beans.
Cook for 3-4 mins.
Add the peas in the last minute of cooking.
Once cooked, drain and set aside.
Dry and retain the pan for step 4.

3 Fry chicken

Meanwhile, drizzle a small amount of oil over the chicken breasts and sprinkle with chicken seasoning and black pepper.
Heat a large frying pan over a medium-high heat with a drizzle of oil.
Fry the chicken breasts for 6-7 min each side until fully cooked.
Once cooked, remove from the pan.
Set aside on a plate to rest until serving.

4 Prep salad

Heat the reserved pan over a medium heat.
Dry toast the walnuts for 1-2 min or until slightly golden.
Finely chop half of the toasted walnuts (leaving the other half whole for garnish).
Trim and finely chop the spring onions.
Roughly chop the cranberries.
In a small bowl, combine the finely chopped walnuts, red vinegar, dijon mustard, honey, olive oil and a pinch of salt and pepper.
Keep the dressing aside.