Succulent chicken fillets with vegetables and couscous

Ingredients for 3 servings:

• 10 chicken breast fillets (inner fillets)
• ½ bell pepper(s), red
• ½ bell pepper(s), yellow
• ½ bell pepper(s), green
• 1 bunch of spring onions
• 250 g mushrooms, brown
• 2 large garlic cloves
• 2 tsp spice mix (poultry seasoning), in my recipes
• 2 tbsp soy sauce
• 1 tbsp lemon oil
• 1 tbsp olive oil
• n. B. Rapeseed oil for the mold
• 1 cup couscous
• 2 cups water
• ½ tsp salt
• 1 tsp vegetable broth, instant
• 1 tsp turmeric
• n. B. white wine

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

out of the oven and well prepared

Mix 2 teaspoons of poultry seasoning with 2 tablespoons of soy sauce, 1 tablespoon of lemon oil, and 1 tablespoon of olive oil in a deep dish. Using a fork, dip the chicken fillets in the mixture to coat them evenly with the marinade. Then place them on a platter and cover with cling film and refrigerate. Dice the bell peppers. Quarter the zucchini lengthwise and slice them. Slice the spring onions into thick rings, halve and slice the mushrooms. Halve and slice the garlic. Mix everything together, season with salt and pepper, and toss with a little of the poultry seasoning. Brush a little rapeseed oil into a baking dish. Spread half of the vegetables in it, place the fillets on top, and cover with the remaining vegetables. Cook at 160°C (top/bottom heat) in an unheated oven for 30 minutes. Mix well and add a little white wine – always covering the meat with vegetables – and cook for another 30 minutes. Meanwhile, bring the couscous to a boil with water, salt, stock powder, and turmeric. Cover and let it simmer, stirring occasionally. For the last 10 minutes, bring the meat upstairs and increase the oven temperature to 200°C. Serve everything together.