Cucumber Dill Chicken Breasts with Kale

Cucumber Dill Chicken Breasts with Kale

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

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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!

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Marc taught himself to cook to have a yummy dinner made for his mother when she returned from a long work day. Limited to what was already in the kitchen, he learned to transform a few (and some unfamiliar!) ingredients into creative masterpieces. He was fortunate to travel around the world with his parents and to live in a household with gourmet chefs, including his mother, grandmother, and aunt. The family rule was that you didn't have to eat it, but you absolutely had to try everything. More recently, Marc’s cooking has been shaped by his wife's need to eat healthy, so he swaps fat for flavorful herbs and spices. Another cooking objective is speed – most of his recipes can be prepared within an hour or less.