Marinade for Chicken:6 medium chicken breasts
1 small carton of organic Greek yogurt
4 or 5 garlic cloves
1 half of a large English cucumber (peeled)
1 tablespoon of dry dill
1 teaspoon salt
1 teaspoon black pepper
– marinade anywhere from 2-5 hours – broil breasts
Couscous:1 box couscous
chicken broth, enough to cook couscous
1 tablespoon dried oregano
1 tablespoon dried mint1 bunch green onions
227g sliced mushrooms
1 can chickpeas
2 teaspoons dried mustard
1 teaspoon seasoning salt
1 teaspoon black pepper
– add oregano and mint to chicken broth; cook couscous in broth.
– sauté green onions, mushrooms, chickpeas, mustard, seasoning salt, black pepper.
– mix couscous and sauteéd vegetables in large bowl.
Crispy Kale:1 bunch kale
olive oil (I use roasted garlic olive oil)
salt and pepper, to taste
– tear off leaves and place in large mixing bowl.– add enough olive oil to coat the leaves. – spread out on baking pan; sprinkle with salt and pepper.– bake at 375 F for 15 minutes.
Preparation:
– line a plate with Crispy Kale; add couscous and top with chicken.
– enjoy!
