Couscous bowl with chili beans

Ingredients for 2 servings:

• 1 can of corn, approx. 400 g
• 1 can kidney beans, approx. 400 g
• 2 tbsp sweet chili sauce
• 1 cup couscous, approx. 125 g
• 2 avocados
• 200 g feta cheese
• 2 chicken breasts
• some salt and pepper
• some paprika powder
• 300 g Greek yogurt
• some jalapeño(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Corn, avocado, feta and chicken

Cook the couscous according to the package instructions and season lightly with salt. Peel and pit the avocado, and cut into bite-sized pieces or strips. Drain the corn and kidney beans. Dice the feta cheese. Brown the chicken in a pan and season with salt, pepper, and paprika. Meanwhile, heat the kidney beans in a saucepan with the sweet chili sauce. Transfer the cooked couscous to a large bowl. Then, divide the couscous into wedges and top with the corn, beans, avocado, and feta. Finally, place the two chicken breasts on top and garnish with jalapenos. Serve the yogurt as a sauce with the bowl.