Chicken Breasts with Couscous and Parsley Yogurt Pesto

chicken-breasts-with-couscous-and-yogurt-pesto_fotor_sunset

Servings: 4-6

Preparation time: 45 minutes

The finished dish appears more complicated than the sum of all three. At the same time you bake the chicken, prepare the couscous salad. The yoghurt pesto is easily done while chicken and couscous salad are cooling off. Voila – an aromatic dish with two refreshing companions done in 45 minutes or less. An ideal summer meal with little kitchen heat.

Ingredients/Preparation:
Couscous Salad:
  • 1 1/2 cup (340 g) instant couscous
  • 4 Tbsp (60 ml) olive oil
  • 1 garlic cloves, finely minced
  • 3-4 Tbsp (60 ml) lemon juice or to taste
  • 3 medium tomatoes, seeded, cored and cut into 3/4 inch (2 cm) dices
  • 1/2 European cucumber, seeded and cut into 3/4 inch (2 cm) dices
  • 2 scallions finely sliced
  • 1/2 cup (115 g) Italian parsley or coriander finely chopped
  • salt and freshly ground pepper to taste

Bring water to a boil in a saucepan. Add salt and couscous. Mix it well. Cover saucepan and let it sit for about 15 minutes. Uncover and fluff it out with a fork. Transfer to a serving bowl and let it cool.
Add all remaining ingredients and mix it well. Adjust seasoning to your liking.

Chicken:
  • 4 Tbsp olive oil
  • 2-3 Tbsp ras-el-hanout
  • salt and freshly ground pepper
  • 4 single chicken breasts, skinned

Preheat oven to 400°F (200°C). Mix olive oil with ras-el hanout to form a paste. Season chicken breasts with salt and pepper. Rub ras-el-hanout paste all over chicken breasts. Set aside for 15 minutes. Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Brown chicken all over. Place in the oven and bake for about 20 minutes. Remove from the oven and let it rest for about 5 minutes before slicing.

Yogurt Pesto:
  • 1 cup (240 ml) greek yoghurt
  • 4 Tbsp homemade pesto or good quality store bought
  • 1 garlic clove, finely minced
  • 2 Tbsp fresh mint, finely chopped
  • salt and freshly ground pepper to taste

Mix all ingredients. Adjust seasonings and refrigerate.

Serve chicken with couscous and yoghurt pesto on the side.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s