Crispy plus tender plus vibrant plus fresh. This is our game today.
I love this dinner. It’s quite simple even though there looks to be a lot happening here.
Thing about it is that you can take bits and pieces from this recipe, twist it up and out, and make different dinners out of it. Crisp the chicken and tuck into tortillas with a tangy dressing and butter lettuce. Cook the couscous like this and top it with mustard salmon and wilted spinach. See? Two dinner ideas. And we’ve not even read the post yet! Ha!
A bit, yes. But look how springy this is right now.
Let’s make our chicken! I took some tenders and cut them into bite-sized chunks. Even though they look to be a bit bigger here. Just get them to a size that works for you.
And yes, those are actual asparagus jars. Aren’t they the cutest thing you’ve ever seen? My friend Kate is moving (waaaaah) and gave them to me. I just love them.
So the chicken: (also, whisk those eggs!) into the flour, into the egg wash and into the panko mix. Which is just panko + dried Italian seasoning + pinch of salt + a slice of your blistered soul.
Three minutes per side in some hawt awl. Let ’em dry on paper towels while you fry a second batch.
Oh! And this is a crucial step, so listen hard. Grab some ranch dressing, dip a nugget in it and snack on it so good. Yeah, that’s delish. Maybe just pour some ranch in a little bowl. No one will notice a few chicken pieces missing.
Back in the skillet get your asparagus sautéed. Little bit of salt, no bigs.
In the meantime, let’s boil some Israeli couscous. I love this type 10,343,y6234w345w64 times more than regular couscous because it’s toothy and tender and we call them pasta pearls. Yum.
Save some pasta water (about half a cup) and drain the rest. Back in the pot add the water, a drizzle of awl, some finely minced mint and a good hit of lemon juice. Couple of teaspoons. So good.
And then we just plate it! So simple.
The tomatoes! Right, so while I normally marinate them (you know this about me), I left these untouched. Sliced and topped. WHO AM I. If you’d like to marinate (never a bad decision) please fly. But this works, too.
Top with extra mint leaves, another drizzle of your BEST oil, a squeeze of lemon juice, a sprinkle of pepitas, and you’re set for goodness.
Uuuuuuuunbelievable. Upsettingly perfect. Because you’ve got everything! The base of perfectly cooked, plump couscous, the seasoned crispy chicken bites on top, earthy asparagus, vibrant tomatoes, and the zingy mint. I’m telling you, an easy chicken dinner that will please you all dang summer long.
I mean come on.
This weekend! It’s a must. But only if you want. I’m breezy!