Sorry! I've been out of town for the past week, between training in Columbus and Kentucky! So, I wasn't cooking! But here we go! Try this and let me know what you think! :)
Estimate Time: 30 Minutes or less
Here’s another super simple, delicious dinner!
Ingredients:
1. 2 Fresh or Frozen Chicken Breasts
2. Box of Couscous (or 1 cup of rice)
3. Frozen or fresh Asparagus
4. ¼ Tsp. Minced garlic
5. 1 Tpsn of unsalted butter
6. Water for cooking couscous or rice
7. Salt & Pepper
8. Desired seasoning for Chicken
Here you can substitute green beans (or really any vegetable) for asparagus and rice for the couscous. Here’s a trick I use on preparing fresh asparagus: break the ends off where they naturally break. With this I mean hold the asparagus in the middle and bend the bottom down to break off at the natural break point.
Steps:
1. Heat George Foreman or griddle (or even skillet if neither of these are available).
2. Place saucepan with correct amount of water on stovetop. (It always says on package the recommended amount of water.)
3. Season chicken according to taste. I add a little paprika, salt, pepper, and all spices. If you have the Perdue Perfect Portion Chicken then they are sometimes pre-marinated and work great in this dish.
4. Place chicken on Foreman. Turn occasionally to prevent burning.
5. In a sauté pan melt butter with the minced garlic. Once fully melted, add asparagus. Salt and pepper if you want. Let simmer on low-medium heat until ready to eat.
6. Add couscous when water boils and follow the remaining instructions on box. (Normally it asks you to remove from heat, cover, and let sit for 5 minutes)
7. After couscous has fully absorbed the remaining water, serve along side the asparagus and grilled chicken.
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