Ingredients for 4 people
350 gr of cous cous
½ red bell pepper
½ yellow bell pepper
80 gr of asparagus
60 gr of cherry tomatoes
40 gr of Taggiasche olives
800 gr chicken breast
Extra virgin olive oil
Salt and pepper
STEP 1: BELL PEPPERS PREPARATION
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.
STEP 2: COUS COUS PREPARATION
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.
STEP 3: CHICKEN BREAST PREPARATION
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 rapid cooling 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 shock freezing blast chiller. This way you can store it in the freezer for up to 6 months.