110 g chicken breast
1 orange
1 tbsp rapeseed oil
1/2 tsp apricot jam
1 pinch mild chilli powder
1 pinch curry powder
1 pinch salt
1 pinch pepper
1/2 red pepper
1 to 2 firm apricots (approx. 50 g)
Approx. 50 ml water
70 g couscous
1/2 bunch flat-leaf parsley
2 meat skewers
300 g seasonal fruit

Rinse the chicken breasts, pat them dry gently with a kitchen towel, and cut them into pieces of roughly 2 cm. Slice the orange in half and squeeze it. Set aside 3 tbsp of the orange juice for the marinade, then combine it with half of the rapeseed oil and the jam in a bowl, mixing thoroughly. Season with salt, pepper, chilli, and curry powder. Gently fold in the chicken pieces and cover the bowl to let them marinate in the fridge.

Wash the pepper, cut it into four pieces, and remove the seeds. Dice one quarter of the pepper into 2 cm cubes, and chop a second quarter into very small pieces, then set aside. Wash the apricots, halve them, remove the stones, and slice into strips. Mix the remaining orange juice with 50 ml of water and bring to a boil in a small saucepan. Stir in the couscous with a little salt and 1 pinch of curry, remove from the heat, and let it steam for about 15 minutes. Meanwhile, wash, trim, and chop the parsley. Remove the chicken breasts from the marinade, drain them slightly, and thread them onto 4 skewers along with the pepper pieces and apricot strips. Heat the remaining oil in a frying pan. Cook the skewers over medium heat, turning regularly until the meat is golden all over (about 8 to 10 minutes). Pour in the marinade and bring to a boil. Fold the parsley and the finely diced pepper into the couscous. Season with salt and pepper, and serve with the skewers.

Tip: If apricots are out of season, you can use dried apricots instead.

Serve a plate of seasonal fruit for dessert.

Extra tip*

If you require a higher energy intake, we suggest increasing the recipe quantities by 50%.

*(Additional calories for individuals with particularly high caloric requirements – such as those in roles requiring standing for at least 8 consecutive hours a day, or high-level athletes training for at least 8 hours a week)

Energy 441 kcal | Protein 22.2 g | Carbohydrates 69.8 g | Fibre 10.2 g | Fat 6.97 g