Ingredients:
2 – Large Boneless Skinless Chicken Breasts
1 Cup – Plain Greek Yogurt
1 Bag Mixed Greens
2 handfuls Broccoli slaw
1 Cup – Couscous
Parmesan Cheese
Feta Cheese
Olive Oil
Balsamic Vinaigrette
Pensey’s Southwest Seasoning
Paprika
Cayenne Pepper
Preparation:
Place Frozen Chicken breasts into a bowl, in another bowl mix together 1 Cup Greek yogurt, 2Tbsp Southwest Seasoning, 1tsp Cayenne Pepper, 1Tbsp Paprika and mix to combine. Pour Greek Yogurt Mixture over chicken and move chicken around until evenly covered with the mixture. Cover the bowl and place this in the fridge overnight to thaw and marinade.
Cooking:
Boil 1 Cup of water with a little salt then add your Couscous. Cover and remove from heat to finish cooking on its own.
Pre-heat a large skillet over medium high heat oiling liberally and wiping down. While skillet is heating remove chicken from marinade and fillet in half leaving part in the middle attached then butterfly out and place uncut side down into the pan lowering to medium heat. Jostle pan to make sure chicken does not stick. After about 4 minutes flip the chicken and let cook for another 4 minutes jostling the pan to make sure the chicken does not stick. Flip one more time and let cook for 5-8 minutes to make sure it is done then shut off heat and let it rest in the hot pan.
While chicken is resting Place mixed green into bowls, add brocoli slaw, feta, and parmesan cheeses. Drizzle about 1 Tbsp each of Olive oil and Balsamic.
Plating:
Place chicken and Couscous on plate next to each other dusting the couscous with parmesan and feta cheese. Serve immediately and enjoy.