Chicken and green vegetables provide sports cannons with an extra portion of vital substances. Nuts and almonds provide energy.
For 4 people
-370 ml (glass) roasted peppers
-2 garlic cloves
-50 g ground almonds (without skin)
-5 tbsp olive oil
-200 g couscous (instant)
-100 g of young spinach
-250 g cherry tomatoes
-200 g of feta
-40 g walnut kernels
-100 g black olives (without stone, eg Kalamata)
- For the sauce, pour the peppers into a sieve and drain well. Peel garlic, chop it roughly. Put the peppers, garlic, lime juice, almonds and 4 tbsp oil in a high mixing bowl. Puree with the hand blender. Season with salt and pepper.
- Rinse meat, pat dry and season with salt and pepper. Heat 1 tbsp of oil in a pan. Fry the chicken fillet all around and fry over medium heat for about 12 minutes, then remove
- In the meantime boil about 1/4 l salt water, stir in couscous and prepare according to the package instructions. Read spinach, wash and drain well. Wash the zucchini, clean and grate. Wash cherry tomatoes and cut in half. Crush feta roughly. Roughly chop walnuts.
- Cut the chicken fillet into pieces and loosen the couscous with a fork. Serve with spinach, tomatoes, zucchini, a little sauce, feta, olives, meat and nuts in bowls. The remaining sauce is enough.