Bacon Chicken Filet on a Bed of Couscous

Bring a pot with water to a boil. Add the brussel sprouts and let simmer for approx. 15-20 minutes until cooked. Finely chop the shallot.

• 4.2 oz Brussels sprouts
• ½ Shallot (~ 0.5 oz)

Heat the olive oil in a pot over medium heat. Fry the shallots for approx. 2-3 minutes until translucent.

• 1 tsp Olive oil

Add the couscous and vegetable broth and bring to a boil. Turn off the heat and leave the couscous for approx. 10 minutes until it has absorbed all of the liquid.

• ½ cup Vegetable broth
• 1⁄3 cup Couscous

Season the chicken breast with salt and pepper and wrap with bacon.

• 5.3 oz Chicken breast
• Salt
• Black pepper
• 2 slices of Bacon (~ 0.7 oz)

Heat the olive oil in a non-stick frying pan over medium heat and fry the bacon wrapped chicken for approx. 10 minutes until golden brown and cooked completely.

• 1 tsp Olive oil

Finely chop the cilantro, mint, and parsley and dice the tomato.

• 1 Tomato (~ 4.2 oz)
• 1 twig of Cilantro, fresh or frozen (~ ½ tsp)
• 5 leaves of Mint, fresh (~ 0.1 oz)
• 1 twig of Parsley, fresh or frozen (~ ½ tsp)

Add the lime juice, salt pepper, and honey to a mason jar. Screw the lid on tightly and shake vigorously until combined.

• ½ Lime, organic (~ 0.7 oz)
• Salt
• Black pepper
• 1 ⁠½ tsp Honey

Fluff up the couscous with a fork, add the brussels sprouts, tomatoes, chopped herbs, and lime dressing. Mix well until combined and serve with the chicken.

Enjoy your meal!