Hearty low-calorie recipes

Vegetable stew with chicken fillet and couscous

Delicious and colorful.

Vegetable stew with chicken fillet and couscous
Servings3 Servings
CategoryDifficultyEasy
Ingredients
 300 g Chicken fillet
 100 g Couscous
 333 g Rutabaga
 234 g Carrot
 350 g Broccoli
 160 g Bell pepper
 80 g Onion
 17 g Garlic
 500 ml Water
 Salt, pepper to taste
Preparation
1

Chicken fillet cut into smaller pieces and marinated (I do it the night before).

2

Put the fillet pieces in a pan with chopped onion and garlic and sauté, adding a little water (~ 100ml).

3

Peel and cut into pieces the hardest vegetables: kale and carrots.

4

Fry vegetables in a second, minimally smeared pan, then add ~ 200ml of water, spices and sauté.

5

Pour 100g of couscous with 200ml of boiling water, place on a plate and allow to swell.

6

When the turnips and carrots are half done, add chopped peppers and broccoli - sauté everything ready.

7

Prepare chicken fillet with vegetables and stir in the couscous.

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Nutrition Facts

Serving Size 1957

Servings 3


Amount Per Serving
Calories 359.67
% Daily Value *
Total Fat 3.44g6%
Total Carbohydrate 48.4g17%
Protein 34.03g69%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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