Chicken with cucumber couscous and mint yogurt

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 1 onion(s), red
• 1 cucumber(s)
• 4 sprigs of mint
• 200 g yogurt, 3.5% fat
• 100 g couscous, instant
• 50 g physalis, dried or fresh
• 1 lemon(s), organic
• 2 tbsp olive oil
• 1 tsp paprika powder
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Rinse the chicken breast, pat dry, and season with salt, pepper, and paprika. Peel the onion, halve it, and then slice it into thin strips. Peel the cucumber, halve it lengthwise, remove the seeds, and slice it into thin pieces. Wash the mint, spin it dry, pick off the leaves, and chop finely. Blend the yogurt until creamy, stir in the chopped mint, and let it cool slightly. Wash the lemon and then cut it into large wedges. Preheat the oven to 180 degrees (top and bottom heat). Heat 1 tablespoon of olive oil in a pan and sear the chicken breast on all sides. Place the chicken breast in an ovenproof dish and cook in the oven for a final 15 to 20 minutes. Heat 1 tablespoon of olive oil in a saucepan. Sauté the onions over medium heat for 2 minutes. Pour 200 ml of lightly salted water over the onions and bring to a boil briefly. Stir in the couscous, cover, and let it swell according to the package instructions. Fluff the couscous with a fork, stir in the cucumber and physalis, and season with salt and pepper. Slice the chicken breast, arrange it on plates with the cucumber couscous, mint yogurt, and lemon wedges, and serve immediately. Tip: If you prefer something a little fruitier, you can also use fresh physalis. Then quarter the fruit and add it to the couscous.