Description
Golden, crispy couscous-coated chicken baked to perfection and served with a fresh chickpea and parsley salad tossed in lemon and olive oil. A balanced Mediterranean-inspired meal with crunchy texture and bright, herby flavor.
Ingredients
Units
Scale
- 4 medium chicken fillets (about 600 grams)
- 1 cup dry couscous
- 2 large eggs, beaten
- 1/2 cup all purpose flour
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (400 grams) chickpeas, drained and rinsed
- 1 cup fresh parsley, finely chopped
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 200 degrees Celsius and lightly grease a baking tray with olive oil.
- Place flour in one bowl, beaten eggs in another bowl, and mix dry couscous with salt and black pepper in a third bowl.
- Dip each chicken fillet into the flour, then into the beaten eggs, and finally press firmly into the couscous mixture until fully coated.
- Arrange coated chicken fillets on the prepared baking tray, leaving space between each piece.
- Brush the tops lightly with olive oil and bake for 20 to 25 minutes, until golden and cooked through to an internal temperature of 75 degrees Celsius.
- In a separate bowl, combine chickpeas, chopped parsley, diced cucumber, halved cherry tomatoes, and sliced red onion.
- Drizzle salad with lemon juice and remaining olive oil, then toss gently to combine.
- Serve the crispy chicken alongside the fresh chickpea and parsley salad.
Notes
- Pat the chicken dry before coating to help the crust stick better.
- Do not overcrowd the baking tray to ensure crispiness.
- Toss the salad just before serving to keep vegetables fresh and crunchy.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 135 mg