Description
Discover the convenience and flavor of Green Chef recipes, featuring organic ingredients, tailored meal plans, and step-by-step instructions for delicious dinners.
Ingredients
- Organic chicken cutlets (1 lb)
- Garlic cloves (2, minced)
- Honey (2 tbsp)
- Pearl couscous (1 cup)
- Kale (2 cups, chopped)
- Olive oil (2 tbsp)
- Salt and pepper (to taste)
- Cuban spice blend (2 tsp)
- Chimichurri sauce (¼ cup)
- Mixed vegetables (2 cups, diced)
- Fresh parsley (1 tbsp, chopped for garnish)
Instructions
- Prepare Ingredients: Wash and chop all vegetables. Mince garlic and prepare spice blends or chimichurri sauce if not pre-made.
- Cook the Protein: Heat olive oil in a skillet over medium heat. Season chicken with salt, pepper, and Cuban spice blend. Sear chicken until golden brown and cooked through (about 4-5 minutes per side).
- Make the Garlic Honey Sauce: In the same skillet, reduce heat to low. Add garlic and honey, stirring until the sauce thickens slightly. Glaze chicken with the sauce.
- Cook the Couscous: In a saucepan, bring water to a boil, add pearl couscous, and cook according to package instructions. Drain and season lightly with olive oil.
- Sauté the Vegetables: In another skillet, heat olive oil. Add kale and mixed vegetables. Cook until tender and lightly seasoned.
- Assemble the Dish: Plate the couscous as the base, add chicken on top, and arrange vegetables on the side. Drizzle with chimichurri sauce and garnish with parsley.
- Serve and Enjoy: Serve hot and enjoy a restaurant-quality dinner made at home.
Notes
- Feel free to swap kale for spinach or other leafy greens.
- Substitute chicken with tofu or salmon for a pescatarian or vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: American, Mediterranean, Fusion
Nutrition
- Calories: 540
- Fat: 20g
- Carbohydrates: 45g
- Protein: 32g