4.20.2016

Chicken Zucchini Salad

Easy and Tasty
This week is the first week I have been home for two consecutive days in a row. A feat with my schedule; so I decided it was high time I needed to actually prepare meals for the week.

Currently I have been drawing inspiration from an App called Kitchen Stories as they don't post a lot of items but what they post is EXTREMELY good. More upscale than Allrecipes but better at explaining items.

What I love about this recipe is that even though it comes with a dressing, it is perfectly good without it. I also omitted the cashews to save some time.

Ingredients

  • 1 cup cooked couscous (I use Moroccan)
  • 4 chicken fillets
    • I took two large boneless skinless and cut in half long ways. Then placed each one in a ziploc bag to pound to evenness. Try to get them all the same thickness for proper cooking.
  • 4 cups of arugula lettuce
  • 2 zucchini
  • 3/4 cup cherry tomatoes
  • 2 sprigs of rosemary (or 1/2 tsp dried)
  • Salt
  • Pepper
  • Olive oil for frying
  • Panko for breading


Dressing- If you want

  • 1 tbls Stone ground Mustard
  • 1 tbls balsamic vinegar
  • 2 tbls olive oil
  • 1 tsp honey
  • 1 tbls lemon juice
  • Salt
  • Pepper


Directions

  1. Cook couscous according to package instructions
  2. Halve the zucchini and cut into sticks
  3. Finely chop rosemary
  4. Halve cherry tomatoes
  5. Heat some olive oil in a frying pan and fry the zucchini on all sides until lightly browned and set aside.
  6. Salt, pepper, and panko the chicken fillets
  7. Add a little more oil to the pan and fry the chicken fillets till done
  8. Make the dressing
  9. Take a plate, add the arugula on the bottom, sprinkle couscous, some fried zucchini sticks, a few cherry tomato halves and top with the chicken. Sprinkle with the dressing if you want.



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