Couscous Chicken Piccata.
Yield : 1 Serving
Lemon Parsley Couscous
Israeli Couscous 1/2 cup
Chicken Stock 1 1/2 cup
Bayleaf 1 ea
Avocado Oil Dash
Salt 1 tsp.
Lemon Zest 1 ea
Lemon Juice 1/2 ea
Parsley (Rough Chopped) 2 tbsp.
Baked Chicken
Chicken Breast 6-8 oz.
Granulated Garlic 1 tsp.
Onion Powder 1 tsp
Salt & Pepper 1/2 tsp ea
Avocado Oil Dash
Parmesan Herb Roasted Zucchini
Zucchini (Wedge Spears) 1/2 ea
Thyme (Chopped) 1 tbsp.
Granulated Garlic 1 tsp.
Onion Powder 1 tsp.
Salt & Pepper 1/2 tsp. ea
Vegan Parmesan 3 tbsp
Avocado Oil Dash
Beurre Blanc (White Wine Butter Sauce)
White Wine 1/4 cup
Lemon Juice 1/2 ea
Chicken Stock 1/4 cup
Capers 1 tbsp
Garlic Cloves (Sliced) 1 tbsp
Shallots (Small Diced) 1 tbsp
Bay Leaves 1 ea
Butter (Plant Base if you prefer) 3/4 cup
Preheat the oven to 350 degrees.
Bring chicken stock for the couscous to a boil with the bay leave, salt and oil.
Once boiling add couscous and reduce the heat to a simmer on low to medium heat.
Cook til tender and set aside.
Toss chicken breast in a mixing bowl with seasoning and a dash of oil.
Heat a pan to medium, and add a quarter size amount of oil to the pan.
Sear the chicken breast on both sides for 3 minutes and place on a sheet pan.
Toss zucchini is a mixing bowl with seasonings and a dash of oil.
Place on the sheet pan with the chicken breast and sprinkle Parmesan cheese over top.
Bake in the oven for 15 minutes or til it is at 165 degrees.
In the sauté pan add sliced garlic, shallots, and capers.
Sauté till translucent, be sure to cook on low careful not to burn the garlic.
Add white wine, chicken stock, lemon juice and a bay leave to the pan.
Simmer til reduce by 1/2 and remove from heat.
Slowly add butter a tablespoon at a time til sauce becomes creamy and thickened.
Sit sauce aside with chick and zucchini.
In a saute pan on low heat, add couscous, parsley, lemon juice and zest.
Fold together til fully incorporated and serve.
Plate and Enjoy with Sauce over top!
