Parmesan Chicken with Sun-dried Tomato Cous Cous and Garlic Veggies

A quick pesto-like sauce brings this flavorful parmesan chicken with sun-dried tomato cous cous and garlic veggies together. This meal is deliciously wholesome and incredibly filling!

A few weeks ago I posted a recipe for parmesan chicken served over a “faux” risotto. It’s become one of our favorite meals ever, we make it all of the time! Like usual, I was rummaging through the pantry in search of marinated artichokes for the dish and they were no where to be found. It was a little past 5 o’clock, we were all hungry and there was no way we were running to the store for one ingredient. I knew I had to come up with something else for dinner, and it had to be relatively quick! 45 minutes later we were all shoving our mouths full of these delicious tuscan-inspired power bowls.

They’re loaded with parmesan crusted chicken, sautéed garlic veggies and a big spoonful of sun-dried tomato cous cous. I’m not going to lie, they’re kind of all I want to eat now! That’s totally cool though, because they’re packed full of protein, fiber, healthy fats and plenty of vitamins and nutrients. Perfect for pre or post workout dinners or just busy weeknights.

Are you hungry yet? Because I am! Let’s get started, ok?! Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat, then set it aside. Place a large skillet over medium-high heat drizzle in some extra virgin olive oil.

In a shallow dish, combine the parmesan, red pepper flakes, Italian seasoning, garlic powder and paprika, using your fingers, mix it together. Place the chicken filets in, one at a time, pressing to form a breading or coating on the chicken. Place into the hot pan and sear each side until golden brown. It may get a little melty and gooey, thanks ok. Transfer the chicken to the prepared sheet and bake until the chicken gets nice and golden brown, about 10-15 minutes.

Meanwhile, blend all the ingredients for the sun-dried tomato pesto in a food processor, except for the olive oil. Start the food processor and drizzle in the olive oil slowly while still mixing. Toss the prepared cous cous in a generous amount of pesto, set the remaining pesto aside.

Next, place a large skillet over medium-high heat, add the olive oil or butter. When its nice and hot, add the mushrooms and cook until browned, about 5 minutes. The browner they get, the more flavor they have. Our 3 year old is crazy for mushrooms and I swear it’s because of how we cook them! Add the garlic and kale, sauté for 2-3 minutes or until the kale has wilted. Season with pinch of salt and pepper. Serve in individual bowls with a heaping scoop of pesto and a sprinkle of chopped almonds and shaved parmesan cheese. I used Blue Diamond’s Roasted Salted Almonds in both the pesto & as a garnish because I loved the salty, crunchy kick they add to the dish. Plus whatever you don’t use in this recipe you can snack on or bake with later 🙂

Next time you’re in the mood for something different, give this recipe a try, you won’t be disappointed!

Baked Parmesan Chicken and Couscous Recipe

Crispy parmesan chicken rests on couscous tossed with sun-dried tomato pesto. Sautéed mushrooms and kale enhance the flavors, making Baked Parmesan Chicken and Couscous a satisfying meal in under an hour.

5 from 7 votes

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Course: Main Course

Cuisine: Italian

Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

Total Time: 45 minutes mins

Servings: 4 servings

Calories: 656kcal

Author: Andrea

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Ingredients

For the Chicken

• ▢ 1 tbsp olive oil
• ▢ 2 chicken breasts - filleted
• ▢ 1 cup grated parmesan cheese
• ▢ 1 teaspoon red pepper flakes
• ▢ 1 tsp Italian seasoning
• ▢ 1/2 tsp garlic powder
• ▢ 1/4 tsp paprika
• ▢ 1 tablespoon olive oil - OR butter

For the Pesto

• ▢ 1 (9 oz) jar marinated sun-dried tomatoes - oil drained
• ▢ 3/4 cup fresh basil - lightly packed
• ▢ 2 cloves garlic
• ▢ 1/3 cup parmesan cheese
• ▢ 1/3 cup extra virgin olive oil
• ▢ 1/4 cup Roasted Salted Almonds - We like Blue Diamond
• ▢ 1/4 tsp kosher sea salt
• ▢ 1/4 tsp ground black pepper
• ▢ 1 pinch red pepper flakes - OR more to taste
• ▢ 1 cup cooked cous cous
• ▢ 1 tbsp olive oil - OR butter
• ▢ 6 oz crimini mushrooms - washed & sliced
• ▢ 3 cup kale - chopped
• ▢ 4 cloves garlic - minced
• ▢ 1/4 tsp kosher sea salt
• ▢ 1/4 tsp ground black pepper
• ▢ 2 tbsp parmesan cheese - shaved

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Instructions

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a baking mat; set aside.
• Place a large skillet over medium-high heat and add the olive oil.
• In a shallow dish, combine the parmesan, red pepper flakes, Italian seasoning, garlic powder, and paprika. Using your fingers, mix them together. Place the chicken in one at a time, pressing to form a breading or coating on the chicken. Place it into the hot pan and sear each side until golden brown. Transfer to the prepared baking sheet and bake until the chicken reaches an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius). Remove from the oven and allow it to rest.
• Meanwhile, blend all the ingredients for the pesto in a food processor, except for the olive oil. Start the food processor and slowly drizzle in the olive oil while mixing. Toss the couscous in a generous amount of pesto, setting the remaining pesto aside.
• Place a large skillet over medium-high heat and add the olive oil or butter. When hot, add the mushrooms and cook until browned, about 5 minutes. Add the garlic and kale, then sauté for 2–3 minutes or until wilted. Season with salt and pepper.
• Serve in individual bowls with a heaping scoop of pesto and a sprinkle of chopped almonds and shaved parmesan cheese.

NOTES

-Swap kale for spinach for a milder flavor and softer texture.

STORE Baked Parmesan Chicken leftovers in an airtight container in the refrigerator for up to 4 days. Keep the pesto separate to maintain the best texture. FREEZE the chicken in a freezer-safe container for up to 3 months. Pour the pesto into ice cube trays, freeze until solid, then transfer to a bag.

REHEAT the chicken in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for 10 minutes to keep it crispy. The couscous and vegetables can be microwaved or warmed on the stovetop with a little olive oil. When using frozen leftovers, thaw in the fridge overnight before reheating as directed.

Nutrition

Serving: 4serving | Calories: 656kcal | Carbohydrates: 21g | Protein: 40g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 0.02g | Cholesterol: 103mg | Sodium: 1073mg | Potassium: 885mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2384IU | Vitamin C: 18mg | Calcium: 426mg | Iron: 2mg

This post is sponsored by Blue Diamond Almonds, all opinions are my own.