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Grilled Balsamic Chicken with Saffron Pearl Couscous

Grilled Balsamic Chicken served with Saffron Pearl Couscous and cherry tomato mozzarella salad.

369 Reviews

35

Cooking Time

2 People

Serving Size

Chicken

Protein

917

Calories

Before you start

Preheat the oven to 170 Degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Olive oil | Salt | Black pepper | Grill pan | Cooking pot | Strainer | Chopping board | Knife | Cooking pan | Small bowl

Cooking Instructions

Ingredients

Step 5 : Make the Salad

Prepare the salad by combining halved cherry tomatoes and diced mozzarella with chives, vinegar, honey, and olive oil. Season with salt and pepper to taste.

280 g Chicken Breast
20 ml Balsamic Vinegar
3 g Rosemary Fresh
2 g Thyme
7 g Garlic
15 g Dijon Mustard
120 g Pearl Cous-Cous
400 g Chickpeas
120 g Green Bell Pepper
130 g Yellow Bell Pepper
7 g Fresh Parsley
20 ml Home Made Saffron Vegetable Stock
50 g Red Cherry Tomato
50 g Yellow Cherry Tomato
60 g Buffalo Mozzarella Mini
2 g Chives
5 g Basil Leaves
10 ml White Balsamic Vinegar
10 g Honey

Allergens

Wheat, Dairy

Step 1 : Grill the Chicken

Begin by preheating your grill pan and oven. Marinate the chicken in a mixture of finely chopped garlic, thyme, rosemary, Dijon mustard, and balsamic vinegar. Once marinated, grill the chicken on the pan for 2 minutes on each side before transferring it to the oven to cook for an additional 10 minutes.

Nutritional Information

Energy (kJ/kcal)    

917

Protein (g)    

67

Carbohydrates (g)    

103

Fibers (g)    

23

Sugar

24

Fats (g)

21

  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Prep the Ingredients

Prepare the salad by combining halved cherry tomatoes and diced mozzarella with chives, vinegar, honey, and olive oil. Season with salt and pepper to taste.

Step 2 : Cook the Couscous

Meanwhile, bring a pot of salted water to a boil and cook the couscous until tender, about 7-8 minutes, then drain.

Step 4 : Cook the Veggies

Heat a pan over medium-high heat, add a drizzle of oil, and toast the chickpeas for 3-5 minutes. Add finely chopped onion, cooking until translucent, followed by diced bell peppers, and cook for an additional 5 minutes. Mix the sautéed vegetables with the cooked couscous, pour in homemade saffron vegetable stock, and season with salt and pepper. Stir in chopped parsley.

Step 6 : Serve and Enjoy!

Plate the couscous and vegetable mixture, top with the grilled balsamic chicken, and accompany with the cherry tomato and mozzarella salad. Garnish with fresh basil leaves for a final touch.

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