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Gooseberry and Pea Couscous with Grilled Chicken
Gooseberry and Pea Couscous with Grilled Chicken

Gooseberry and Pea Couscous with Grilled Chicken
A light yet satisfying lunch featuring seasonal gooseberries and peas, paired with protein-rich grilled chicken.
Gooseberry and Pea Couscous with Grilled Chicken

To provide a balanced meal with protein, carbohydrates, and seasonal vegetables, supporting energy needs for cycle training.

Ingredients:
1
Servings
  • 100
    g
     couscous
  • 1
    item
     chicken breast
  • 50
    g
     peas
  • 500
    g
     gooseberries
  • 250
    g
     currants
  • 1
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Gooseberry and Pea Couscous with Grilled Chicken
Instructions:
  1. Cook the couscous according to package instructions.
  2. Season the chicken breast with salt and black pepper.
  3. Grill the chicken breast over medium heat until fully cooked, about 6-7 minutes per side.
  4. In a pan, heat olive oil and sauté garlic until fragrant.
  5. Add peas, gooseberries, and currants to the pan and cook for 3-4 minutes.
  6. Mix the cooked couscous with the sautéed mixture and lemon juice.
  7. Slice the grilled chicken and serve on top of the couscous mixture.
Nutrition Per Serving 1000 g Per 100g
Energy 550 kcal 55 kcal
Protein 35 g 3.5 g
Fibre 10 g 1.0 g
Salt 2 g 0.2 g
Sugar 20 g 2.0 g
Carbohydrates 80 g 8.0 g
Fat 15 g 1.5 g
  • 100
    g
     couscous
  • 1
    item
     chicken breast
  • 50
    g
     peas
  • 500
    g
     gooseberries
  • 250
    g
     currants
  • 1
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Cook the couscous according to package instructions.

Season the chicken breast with salt and black pepper.

Grill the chicken breast over medium heat until fully cooked, about 6-7 minutes per side.

In a pan, heat olive oil and sauté garlic until fragrant.

Add peas, gooseberries, and currants to the pan and cook for 3-4 minutes.

Mix the cooked couscous with the sautéed mixture and lemon juice.

Slice the grilled chicken and serve on top of the couscous mixture.

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