A quick pesto-like sauce brings this flavorful and filling parmesan chicken with sun-dried tomato cous cous and garlic veggie bowl together.
Ingredients
For the chicken:
1 tbsp. olive oil
2 chicken breasts, filleted
1 c. grated parmesan cheese
1 tsp. red pepper flakes
1 tsp. Italian seasoning
½ tsp. garlic powder
¼ tsp. paprika
1 tbsp. olive oil or butter
For the pesto:
1 (9 oz.) jar marinated sun-dried tomatoes, oil drained
¾ c. fresh basil, lightly packed
2 cloves garlic
⅓ c. parmesan cheese
⅓ c. extra virgin olive oil
¼ c. Blue Diamond Roasted Salted Almonds
¼ tsp. kosher sea salt
¼ tsp. freshly ground black pepper
1 pinch red pepper flakes (or more to taste)
1 c. cooked cous cous
1 tbsp. olive oil or butter
6 oz. crimini mushrooms, washed and sliced
3 c. chopped kale
4 cloves garlic, minced
¼ tsp. kosher sea salt
¼ tsp. freshly ground black pepper
2 tbsp. shaved parmesan cheese
Directions
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.
FULL RECIPE
