Local tomatoes, avocados, goat cheese, spinach.
When I know I have my above go-to's, that I naturally gravitate to always, voila. Simple, delicious dinner that I really love throwing together. It makes my heart thankful for the colors, tastes, nutrition and beautiful gift of good food. Simple meals are the best, aren't they?
And lately, this is one that's happily on repeat.
Mediterranean Chicken Cous Cous Salad
For the Chicken:
4 chicken breasts, rinsed & cut into chunks
1 small bunch of green onions, chopped
extra virgin olive oil
course sea salt
1/2 C kalamata olives + juice
1 TBS oregano
1/2 C white wine
2 cloves garlic, minced
For the Salad:
2 C fresh spinach, roughly chopped
1 avocado, sliced
2 C cherry tomatoes, halved
1 C prosciutto, roughly chopped
1/2 C goat cheese or feta
1 box of cous cous
Preheat the oven to 400 degrees F. In a large bowl or in the large baking dish -- to save washing another dish! -- toss the chicken with a generous amount of course sea salt and pepper. Trust your eyes for the right amount of salt to bring out the flavor! Squeeze the lemon onto the chicken, add the olives + juice, white wine, garlic, green onions, and a very generous glug of extra virgin olive oil. Toss to combine well. Bake for 35-45 minutes or until clear juice comes out of the chicken when sliced.
Cook the cous cous according to the box during the last five minutes the chicken is baking. I like a garlic and olive oil cous cous the best. If you decide not to use the accompanying seasonings, be sure to use your own. Toss the chicken with the cous cous, avocado, tomatoes, spinach, prosciutto and cheese. Ladle some of the remaining lemon, white wine, EVOO juices from the chicken dish as a dressing. Taste and season with salt as needed. Serve warm.