I made this the other night for the second time and I swear, it’s dead simple to make and absolutely delicious. Oh, and did I mention it’s healthy also?? It took me only 20 minutes from start to finish…perfect for a weeknight meal after a long day when an elaborate menu is out of the question. Here’s the recipe (for 2 people):
Cumin-Scented Chicken with Mediterranean salad:
2 boneless, skinless chicken breasts
salt & pepper
2 tsp ground cumin, divided
red pepper flakes to taste (optional)
1/2 cup uncooked large pearl (Israeli) couscous
1 15-oz can garbonzo beans, drained
1 serrano chile, finely chopped
1 clove garlic, finely chopped
3 Tbsp finely chopped red onion
2 Tbsp finely chopped fresh cilantro
2 Tbsp finely chopped fresh parsley
1 Tbsp finely chopped fresh mint
2 Tbsp olive oil, divided
juice of 1/2 lime
1/3 cup store bought salsa verde
Cook the couscous according to the package directions (usually add to 3/4 cup boiling, salted water and simmer over low heat (covered) for 8 minutes until water is absorbed). When done, remove the lid and allow to cool while making the rest of the dish.
Season the chicken breasts with salt, pepper, 1 tsp of the cumin and red pepper flakes if using. Heat a grill pan or skillet over medium-high heat, add 1 Tbsp olive oil, and when hot, add chicken. Brown on one side for about 2 minutes, then turn over and brown the other side. Reduce heat to medium, lay a piece of foil loosely over the chicken and cook until done, about 6 more minutes. (Note: if you are using red pepper flakes, they tend to smoke while cooking so you may want to turn a fan on.)
While the chicken is cooking, make the salad. Combine the garbonzo beans, chile, garlic, red onion, cilantro, parsley, mint, remaining olive oil, remaining tsp of cumin and lime juice in a bowl. Mix well and salt & pepper to taste. You can add a dash of cayenne if you like for some spice. When couscous is mostly cool, add and mix all ingredients together, adding a couple of teaspoons of the salsa verde.Taste and adjust seasonings as needed (you may need a bit more lime).
When the chicken is done, remove to a cutting board and cut into thin slices. To serve, place a generous portion of the salad on one half of a dinner plate. Lay the chicken slices atop the salad in an attractive arrangement. Drizzle the salsa verde across the chicken, and voila! You have a fabulous chicken dish in about 20 minutes.
I hope you enjoy this easy to make dish that is healthy and delicious. If you do try it, please comment and let me know how it turned out.
Bon appetit!
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