Parmesan Chicken with Sun-dried Tomato Cous Cous and Garlic Veggies Recipe
A quick pesto-like sauce brings this flavorful and filling parmesan chicken with sun-dried tomato cous cous and garlic veggie bowl together.
Servings: 4 servings
Calories: 674kcal
Ingredients
For the Chicken
- 1 tbsp olive oil
- 2 chicken breasts filleted
- 1 cup grated parmesan cheese
- 1 tsp red pepper flakes
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1 tbsp 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
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat; set aside.
- Place a large skillet over medium-high heat, add the olive oil.
- In a shallow dish, combine the parmesan, red pepper flakes, Italian seasoning, garlic powder and paprika, using your fingers, mix together. Place the chicken 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. Transfer to the prepared baking sheet and bake until the chicken reaches an internal temperature of 165 degrees. Remove from the oven and allow to rest.
- Meanwhile, blend all the ingredients for the 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 cous cous in a generous amount of pesto, set the remaining pesto aside.
- Place a large skillet over medium-high heat, add the olive oil or butter. When hot, add the mushrooms and cook until browned, about 5 minutes. Add the garlic and kale, saute 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
-You can swap out the kale for spinach.
Nutrition
Serving: 4serving | Calories: 674kcal | Carbohydrates: 21g | Protein: 45g | Fat: 47g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 1012mg | Potassium: 1007mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5811IU | Vitamin C: 64mg | Calcium: 544mg | Iron: 3mg