Parmesan Chicken with Sun-dried Tomato Cous Cous and Garlic Veggies

• Meat

  • 2 Chicken breasts

• Produce

  • 3/4 cup Basil, fresh lightly packed
  • 6 oz Crimini mushrooms
  • 6 cloves Garlic
  • 1/2 tsp Garlic powder
  • 3 cup Kale
  • 1 (9 oz. jar Sun dried tomatoes

• Pasta & Grains

  • 1 cup Cous cous, cooked

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Italian seasoning
  • 1/2 tsp Kosher sea salt
  • 1/4 tsp Paprika
  • 1 tsp Red pepper flakes
  • 1 pinch Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1/3 cup Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Olive oil or butter
  • 1/2 cup Parmesan
  • 1 cup Parmesan cheese, grated

• Other

  • ¼ c. Blue Diamond Roasted Salted Almonds

Found on lifemadesimplebakes.com

Description

Ingredients

• For the chicken:
• 1 tbsp. olive oil
• 2 chicken breasts, filleted
• 1 c. grated parmesan cheese
• 1 tsp. red pepper flakes
• 1 tsp. Italian seasoning
• ½ tsp. garlic powder
• ¼ tsp. paprika
• 1 tbsp. olive oil or butter
• For the pesto:
• 1 (9 oz.) jar marinated sun-dried tomatoes, oil drained
• ¾ c. fresh basil, lightly packed
• 2 cloves garlic
• ⅓ c. parmesan cheese
• ⅓ c. extra virgin olive oil
• ¼ c. Blue Diamond Roasted Salted Almonds
• ¼ tsp. kosher sea salt
• ¼ tsp. freshly ground black pepper
• 1 pinch red pepper flakes (or more to taste)
• 1 c. cooked cous cous
• 1 tbsp. olive oil or butter
• 6 oz. crimini mushrooms, washed and sliced
• 3 c. chopped kale
• 4 cloves garlic, minced
• ¼ tsp. kosher sea salt
• ¼ tsp. freshly ground black pepper
• 2 tbsp. shaved parmesan cheese

Directions

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat; set aside.
• Place a large skillet over medium-high heat, add the olive oil.
• In a shallow dish, combine the parmesan, red pepper flakes, Italian seasoning, garlic powder and paprika, using your fingers, mix together. Place the chicken in, one at a time, pressing to form a breading or coating on the chicken. Place into the hot pan and sear each side until golden brown. Transfer to the prepared baking sheet and bake until the chicken reaches an internal temperature of 165 degrees. Remove from the oven and allow to rest.
• Meanwhile, blend all the ingredients for the pesto in a food processor except for the olive oil. Start the food processor and drizzle in the olive oil slowly while still mixing. Toss the cous cous in a generous amount of pesto, set the remaining pesto aside.
• Place a large skillet over medium-high heat, add the olive oil or butter. When hot, add the mushrooms and cook until browned, about 5 minutes. Add the garlic and kale, saute for 2-3 minutes or until wilted. Season with salt and pepper.
• Serve in individual bowls with a heaping scoop of pesto and a sprinkle of chopped almonds and shaved parmesan cheese.