Avocado & Chicken Couscous

Cut the chicken breast into strips. Season with salt and pepper.

• 7.1 oz Chicken breast
• Salt
• Black pepper

Finely chop the onion and parsley. Dice the avocado.Put the onions in one bowl and the avocado and parsley in another bowl.

• ½ Onion, red (~ 1.5 oz)
• 3 twigs of Parsley, fresh or frozen (~ 2 tsp)
• ½ Avocado (~ 3.5 oz)

Heat the canola oil in a non-stick frying pan over high heat. Fry the chicken until golden brown and set aside.

• 1 tsp Canola oil

Heat the olive oil in the same pan over medium heat. Fry the onions until they turn translucent. Add the couscous and vegetable broth. Bring to a boil and let simmer.

• 1 tsp Olive oil
• 1⁄3 cup Couscous
• ½ cup Vegetable broth

Mix the avocado cubes, olives and chopped parsley with the couscous. Season with lemon juice, crushed pepper, salt, and pepper.

• 0.9 oz Black olives
• ½ Lemon (~ 1 oz)
• ½ tsp Crushed pepper
• Salt
• Black pepper

Serve the chicken strips on a bed of couscous.

Enjoy your meal!