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.
Servings: 4 servings
Calories: 656kcal
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
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
