Paprika Chicken Bowl with Couscous and Dill Skyr
Juicy chicken strips with bell pepper and cumin meet fluffy couscous, fresh tomatoes and arugula. The dill skyr adds extra protein and a cool note.
By yumbelo · 2 servings · 30 minutes
Ingredients
- 400 g Chicken breast fillet
- 150 g Couscous
- 200 ml Water
- 250 g Plain skyr
- 1 pc Cucumber
- 1 pc Garlic clove
- 0.5 bunch Dill
- 1 pc Lemon
- 1 pc Red bell pepper
- 200 g Cherry tomatoes
- 60 g Arugula
- 2 tbsp Olive oil
- 2 tsp Sweet paprika powder
- 1 tsp Ground cumin
- Salt
- Pepper
Method
- Pat the chicken breast fillets dry, cut them into strips about 1.5 cm wide and season with salt, pepper, paprika powder and cumin.
- Put the couscous in a bowl, pour 200 ml boiling water over it, cover and let it soak for 5 minutes. Then fluff it up with a fork and season with 1 tbsp olive oil and a little salt.
- Deseed the bell pepper and cut it into strips. Halve the tomatoes. Halve the cucumber lengthwise, deseed one half and cut it into small cubes.
- Heat 1 tbsp olive oil in a large pan over medium to high heat. Fry the chicken strips in it for 5 to 7 minutes, turning until golden brown all over and cooked through, then remove them.
- Fry the bell pepper strips in the same pan for 3 to 4 minutes until lightly colored. Add the tomatoes and fry for 1 more minute.
- For the dill skyr, mix the skyr with half of the lemon juice, the finely grated or pressed garlic clove, the finely chopped dill, salt and pepper. Fold in the cucumber cubes.
- Wash the arugula and spin it dry. Divide the couscous between two bowls, arrange the arugula, the bell pepper and tomato mixture and the chicken strips on top. Add the dill skyr and drizzle with the remaining lemon juice and a little pepper.