Stir-fried Brussels sprouts with chicken, avocado & cherry tomatoes

For ➍
2 tbs mild olive oil
300 g minced chicken
1 clove garlic
1 tbs herbes de Provence
500 g small Brussels sprouts
250 g cherry tomatoes
1 avocado
85 g arugula/ rucola

Heat the oil in a wok or frying pan and stir-fry the minced meat in 5 m.
Finely chop the garlic. Add the herbs and any salt to the minced meat and stir-fry. Meanwhile, clean the sprouts, add and stir fry 5 m.
Halve the tomatoes, add and stir-fry for 2 m. Cut the avocado in half lengthwise. Remove the kernel and scoop the flesh out of the skin with a spoon. Cut into cubes.
Remove the pan from the heat and add the avocado together with the arugula.

Couscous salad with peri peri chicken

For ➍
370 g chicken thigh fillets
3 tbs peri peri sauce medium*
300 g couscous
40 cl boiling water**
3 tbs olive oil
2 avocados
190 g vine tomatoes
1 red onion
75 g arugula salad mix
175 g fresh mango pieces

Brush the chicken fillet with the peri peri sauce. Heat the grill pan without oil or butter and grill the chicken over medium heat for 10-12 m.
In the meantime, put the couscous in a large bowl and pour over the boiling water**. Add the oil and leave covered for 10 m.
Meanwhile, cut the avocados in half lengthwise. Remove the kernel and scoop the flesh out of the skin with a spoon. Slice the flesh. Cut the tomatoes in half and the red onion in half rings. Stir the couscous with a fork and season with salt and pepper.
Mix the couscous with the salad mix. Halve the mango pieces. Slice the chicken thigh fillet..
Scoop the couscous on a large plate. Divide the avocados, tomatoes, onion, mango and chicken slices on top.

*Or make fresh peri-piri.
**Add chicken stock power for flavor.
***You can prepare the chicken fillet on the barbecue. Keep the same preparation time.

tip: steaming vegetables

spinach, arugula: 3 m
peas: 3 m
broccoli & cauliflower florets, green beans: 5 to 7 m
carrots, potatoes, turnips, squash: 8 to 20 m
kale, collard: 10 m