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

White fish carpaccio with Ponzu dressing 217 of 447 Fried chicken breast and fresh pineapple roasted

Kikkoman Sauces 443

Category 434

Ingredient 402

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Winter Autumn Main courses Poultry Vegetables Ponzu Lemon

Preparation time: 45 mins

Calorific value (per portion): 2580 kJ / 617 kcal

Marinated chicken

500 gr chicken breast
50 gr Kikkoman Ponzu Citrus Seasoned Soy Sauce
10 gr fresh ginger, finely grated
Garlic, 3 cloves, finely grated

Roasted butternut

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

Garnish

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

Preparation

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.