This recipe is recipe #2 from my recent Hello Fresh box. I made it and served it on top of the suggested (and delicious) Israeli Couscous Salad. On the side I served some baked roasted squash. This was delicious! Not necessarily a recipe for kids-unless they are little foodies.
2 chicken breasts
1 lemon
1 zucchini
1 shallot, chopped
1 T. whole coriander seeds
1 Y. whole cumin seeds
1/2 c. couscous
1/4 oz. fresh parsley, chopped
2 oz. goat cheese
2 T. olive oil
Slice the lemon in half. Slice the ends off the zucchini, then slice into thins slices. Lay zucchini slices in a 13 x 9 pan along with the lemon slices -cut side down. Sprinkle some olive oil over the top. Place in a preheated 400 oven. Bake for 10 minutes, stir zucchini and bake an additional 9 minutes. Remove from oven.
Butterfly cut chicken breasts. In a dry saucepan over medium heat, toast the cumin and coriander seeds. Stir and toast for one minute. Remove from heat. Place seeds in a plastic bag then crush by pounding with a mallet, rolling pan or knife.
Sprinkle chicken breasts with salt and pepper. Sprinkle both sides with crushed seeds. Place 1 T. olive oil in saute pan. Heat to medium heat, add chicken breasts. Cook 4 minutes on each side or until no longer pink. Remove from heat and cut into strips.
In a medium saucepan bring water to boil. Add couscous and cook for 9 minutes. Drain and rinse with cold water. Place couscous in a bowl with goat cheese, 1 T. olive oil, zucchini, parsley, shallot and juice of one of the lemon halves.
Place salad on plates, top with chicken strips. Squeeze remaining lemon half juice over chicken.
2 chicken breasts
1 lemon
1 zucchini
1 shallot, chopped
1 T. whole coriander seeds
1 Y. whole cumin seeds
1/2 c. couscous
1/4 oz. fresh parsley, chopped
2 oz. goat cheese
2 T. olive oil
Slice the lemon in half. Slice the ends off the zucchini, then slice into thins slices. Lay zucchini slices in a 13 x 9 pan along with the lemon slices -cut side down. Sprinkle some olive oil over the top. Place in a preheated 400 oven. Bake for 10 minutes, stir zucchini and bake an additional 9 minutes. Remove from oven.
Butterfly cut chicken breasts. In a dry saucepan over medium heat, toast the cumin and coriander seeds. Stir and toast for one minute. Remove from heat. Place seeds in a plastic bag then crush by pounding with a mallet, rolling pan or knife.
Sprinkle chicken breasts with salt and pepper. Sprinkle both sides with crushed seeds. Place 1 T. olive oil in saute pan. Heat to medium heat, add chicken breasts. Cook 4 minutes on each side or until no longer pink. Remove from heat and cut into strips.
In a medium saucepan bring water to boil. Add couscous and cook for 9 minutes. Drain and rinse with cold water. Place couscous in a bowl with goat cheese, 1 T. olive oil, zucchini, parsley, shallot and juice of one of the lemon halves.
Place salad on plates, top with chicken strips. Squeeze remaining lemon half juice over chicken.
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