One-plate meal: couscous with vegetables, black olives and chicken breast

Wash the peppers, remove the internal white filaments and seeds, cut them into strips and cook them in the preheated oven to 180°C for 25 minutes according to oil, salt and pepper.

Cook the couscous in boiling water and in the meantime cut the asparagus into thin pieces, the eggplant fillets and the tomatoes in half. Once cooked, shell the couscous well and season with vegetables, olives, a drizzle of oil and some fresh thyme leaves.

Salt and pepper the chicken breast, spread on all sides with plenty of mustard and brown in a pan with a little oil and a sprig of rosemary. Once cooked, cool the chicken with the function of blast chilling of the blast chiller and slice it thinly.

You can prepare a large quantity of couscous, cool it with the blast chilling function of the blast chiller and keep it in the refrigerator for the entire week fresh as freshly cooked. With the function of blast chilling, you can store the chicken in the refrigerator for a whole week as just done.

If you want to keep it for longer, instead, you can deep-freeze it already sliced with the function of freezing of the blast chiller. This way you can store it in the freezer for up to 6 months.