With all the zest of summer and the comfort of a hearty winter meal, lemon cilantro chicken and sun dried tomato and feta couscous has become one of our go-to meals all year long. Follow the recipes here for a savory dinner packed full of flavor for every season.
Lemon Cilantro Chicken
Prep time: 20 min | Cook time: 25 min | Serves 4
- 4 chicken breasts, flattened
- ½ cup cilantro, finely chopped
- 2 lemons, sliced thin
- 1 ½ cup Italian breadcrumbs
- 3 tbsp garlic powder (or Melting Pot Garlic and Wine Seasoning)
- 2 eggs, beaten
- Olive oil
- Salt and pepper
Preheat oven to 350o and heat 2 tbsp olive oil on medium in a large pan. In a medium mixing bowl, mix chopped cilantro, breadcrumbs and garlic powder (or Garlic and Wine Seasoning.) Lightly salt and pepper both sides of chicken breasts, then dip one breast in egg wash. Let excess egg drip off, then coat both sides of chicken evenly in breadcrumb mixture. Repeat for remaining three breasts.
Coat the bottom of a 13”x9” glass baking dish with 1 tbsp olive oil. Lightly brown each side of the chicken in the pan over medium heat then place in baking dish. Top each breast with two lemon slices. Bake for 25 minutes. While chicken is baking, make the couscous.
Sun Dried Tomato and Feta Couscous
Prep time: 5 min | Cook time: 10 min | Serves 4
- One box chicken and herb cous cous (or something similar)
- 1 ¼ cup chicken broth
- ½ cup jarred sundried tomatoes, chopped
- 2 tbsp minced garlic
- 4 oz crumbled feta cheese
Using 1 ½ tbsp oil from the sundried tomato jar, sauté sundried tomatoes and garlic in a medium saucepan on medium heat for 2 minutes. Add chicken stock and flavor packet from cous cous box, then mix well and bring to a boil. Once boiling, add cous cous, stir, cover and remove from heat. Let stand for 5 minutes, then fluff with a fork. Stir in feta.