Herbed Chicken with Confetti Couscous SaladBy Christine Tizzard
This very colorful meal is kid friendly and can be served warm or cold. Excellent for school lunches too. Israeli Couscous is really like little pasta balls and my kids gobble them up. Hold back on the fresh herbs if making ahead. Sprinkle on top just before serving.
- 4 Yorkshire Valley Farms Organic chicken breasts, boneless, skinless
- 2 tbsp fresh thyme
- Extra virgin olive oil, as needed
- Salt and black pepper
- 1 cup Israeli Couscous
- ½ cup green, black, or orange lentils
- ½ fennel bulb, diced
- 1 small onion, finely diced
- 2 garlic cloves, minced to a paste
- Zest and juice of 1 organic orange or lemon
- 2 tsp ground cumin
- 1 tsp ground fennel seed
- 1 red, green or orange pepper finely diced
- 1 handful of chopped parsley, chives, tarragon, and or cilantro
- Salt and pepper to taste
- Toss chicken breasts with thyme and olive oil. Place on rack set in baking sheet, season with salt and fresh ground pepper, and transfer to 350°F preheated oven. Bake until internal temperature reaches 165°F, cool and cut into cubes. Set aside.
- In the meantime precook the couscous and lentils according to package instructions. Drain and transfer to bowl tossing with a little olive oil to prevent sticking together. Set aside.
- Sauté fennel and onion in a little olive oil for a few minutes. Add garlic, lemon zest and spices. Stir for another 2-3 minutes making certain fennel still has some bite.
- Add this mixture to the cooked couscous/lentil mixture. Toss with lemon juice, diced pepper, and handful of chopped fresh herbs.
- Add diced chicken adjusting seasoning with olive oil, salt and black pepper as needed.
- Serve as desired.