Description
Golden, oven-baked chicken coated in crispy couscous, served with a bright chickpea and parsley salad tossed in fresh lemon and olive oil. A perfect balance of crunch and freshness that works beautifully for weeknight dinners or meal prep.
Ingredients
Units
Scale
- 4 medium chicken fillets (about 600 grams)
- 1 cup dry couscous (about 160 grams)
- 1 cup plain flour (about 120 grams)
- 2 large eggs, lightly beaten
- 3 tablespoons olive oil
- 2 cups canned chickpeas (about 400 grams drained and rinsed)
- 1 cup fresh parsley, finely chopped
- 1 small red onion, thinly sliced
- 1 large lemon, juiced
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 200°C and line a baking tray with parchment paper.
- Place flour in a bowl and season with salt and pepper. In a second bowl, beat the eggs. In a third bowl, combine dry couscous with 1 tablespoon olive oil and mix lightly.
- Drizzle the lined baking tray with 1 tablespoon olive oil and spread evenly.
- Dip each chicken fillet into the flour, then into the egg, and finally press into the couscous until fully coated.
- Arrange coated fillets on the tray, drizzle with remaining olive oil, and bake for 20 to 25 minutes until golden and cooked through.
- In a large bowl, combine chickpeas, parsley, red onion, lemon juice, salt, pepper, and a drizzle of olive oil. Toss well to combine.
- Serve the crispy chicken alongside the fresh chickpea and parsley salad.
Notes
- Pat the chicken dry before coating to help the crust adhere properly.
- Do not overcrowd the baking tray to ensure even crisping.
- For extra color, switch to grill mode for the last 2 minutes, watching carefully.
- Let the chicken rest for a few minutes before serving to keep it juicy.
Nutrition
- Serving Size: 1 chicken fillet with salad
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 480 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: 165 mg