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Marinated Chicken breast, warm pearl couscous and butternut salad, feta, herbs and pomegranate

Ingredients for 4 portions

Per portion: 2580 kJ / 616 kcal

Marinated chicken

Roasted butternut

  • 800 gr butternut squash, peeled, seeded, and diced
  • 50 gr olive oil
  • 8 gr salt


  • 85 gr pomegranate seed
  • 80 gr feta, crumbled
  • 50 gr scallions, thinly sliced
  • 20 gr coriander, chopped
  • 200 gr pearl couscous


Preparation time: 45 mins

Whisk Ponzu sauce, ginger, and garlic together. Place chicken breast in the marinade. Allow marinating for at least 10 minutes, preferably for 30.

Preheat oven to 200C. Toss butternut with oil and salt. Roast for 15 min. Add marinated chicken to the oven and roast for another 15 min. Butternut should be soft and caramelized; chicken should be cooked through.

Prepare garnishes: chop scallions and coriander, crumble feta. Cook pearl couscous according to manufacturer instructions. It typically needs 10-12 minutes. Drain couscous, toss it with roasted butternut and all garnishes. Serve chicken on top.