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

Step 1

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat; set aside.

Step 2

Place a large skillet over medium-high heat, add the olive oil.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Serve in individual bowls with a heaping scoop of pesto and a sprinkle of chopped almonds and shaved parmesan cheese.