Paloma Lime Chicken
with Toasted Couscous and Cilantro
A citrusy take on the Paloma drink! Grapefruit and lime salsa on top juicy chicken breast. Fluffy couscous makes this meal come together in no time! Its bright, fresh and ready for a cool summer breeze!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
1 pièce(s)
Lime
1 pièce(s)
Orange
½ tasse(s)
Couscous
(Contient Blé)
7 g
Menthe
1 pièce(s)
Oignon rouge
56 g
Jeunes épinards
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
28 g
Graines de tournesol
Pas inclus dans votre livraison
3.5 cs
Huile*
¼ cc
Sel*
½ cc
Sucre*
¼ cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Roughly chop the mint. Zest then juice the lime. Pat chicken dry with paper towels and season with salt and pepper. Toss together the chicken,lime juice, lime zest and 1 tbsp oil (dbl for 4ppl) in a medium bowl. Set aside.
Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then couscous, and half the red onion. Toast, stirring occasionally, until the couscous is lightly golden, 2-3 min. Add 2/3 cup water (dbl for 4 ppl). Cover and remove from heat. Let stand until the couscous is tender and liquid is absorbed, 5-6 min.
Heat a large non-stick pan over medium heat. When hot, add seeds to the dry pan. Toast, stirring occasionally, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) When the seeds are done, transfer to a plate and set aside.
Using the same pan, increase heat to medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then chicken. Sear, until golden, 1-2 min per side. Transfer chicken to a baking sheet. Roast in the middle of oven, until chicken is cooked through, 10-12 min. **
Meanwhile, place grapefruit, flat-end down, on a cutting board. Cut peel away from flesh from top to bottom, turning grapefruit as you go. Once peel is removed, slip a paring knife along each side of the white lines (membranes) of grapefruit to release segments in a large bowl. Add remaining onion, mint, vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4ppl) to the bowl. Season with salt and pepper and toss to coat.
Slice the chicken. Fluff couscous with a fork and stir in the spinach. Season with salt and pepper. Divide the couscous between plates. Top with chicken. Spoon over the salsa. Sprinkle over the seeds.