Chicken couscous salad with feta

Name: Chicken couscous salad with feta
Total time: 20 min
Yield: 2 servings
Ingredients: 400 g Chicken breast; 120 g Couscous, dry; 200 g Cherry tomatoes; 150 g Cucumber; 60 g Feta; 20 g Lemon juice; 2 tsp Olive oil; 180 g Boiling water; Salt, pepper, dried oregano

Cold, packable and heavy on protein, with couscous that cooks itself.

58 g Protein per serving

629kcal

54 gCarbs

20 gFat

4 gFibre

9 gProtein per 100 kcal

Ingredients for 2

400 g Chicken breast
120 g Couscous, dry
200 g Cherry tomatoes
150 g Cucumber
60 g Feta
20 g Lemon juice
2 tsp Olive oil
180 g Boiling water
Salt, pepper, dried oregano

Method

Put the couscous in a bowl, pour the boiling water over it, cover and leave for 10 minutes.
Meanwhile, season the chicken and fry it in half the oil, about 5 minutes a side, then slice it.
Fluff the couscous with a fork and stir through the chopped tomatoes, cucumber, lemon juice, the rest of the oil and the oregano.
Top with the chicken and the crumbled feta. It keeps two days in the fridge.

Swaps

Swap the chicken for a drained tin of chickpeas and 100 g extra feta.
Swap the couscous for quinoa, cooked as the packet says.

Nutrition is worked out from the raw ingredients using the USDA FoodData Central database, per serving, and rounded. Cooking changes weight but not the energy and protein in the pan.