Happy Monday, friends!
How was your weekend? It was pretty busy around these parts, but we still managed to find some peaceful moments to soak up the fabulous sunshine after a rainy week. I sing with the local community choir and on Saturday evening, we had our final concert of the season at the new arts center here in town. It was so fun, but definitely took up a good chunk of the weekend!
I also tried to focus on getting back in an exercise groove this weekend. I was a little under the weather for most of the week–not sick enough to need a couch day, but just feeling crummy with little energy. I had been doing so well with the gym lately (spin class!) that it was a bummer to lose a bit of the endurance I’d gained, but I think I got back on track. On Sunday, I ran 3 miles, walked 10,000 steps (15,000 w/ the run), did an hour of Barre3, and biked 6 miles–and ate my weight in chips and salsa to make up for it!
Jeff had really wanted to make this chicken and brussels sprout dish and while it turned out great, when I eat chicken, I really like it to be a part of something and not the main event. So, the next day, I set out to turn the leftovers into a new creation, and this recipe was born. I’d forgotten how quickly couscous cooks–pretty much instantly once the water is boiling–so since I had everything else already made, the meal took about 5 minutes from start to finish!
Chicken & Brussels Sprout Couscous
1 cup couscous, uncooked
1 chicken breast
2 cups brussel sprouts, halved
1/2 cucumber, peeled, sliced, and halved
2 cups mixed greens
1 tablespoon red wine vinegar
Pre-heat oven to 350 degrees.
Place brussels sprouts on a baking sheet. Coat with olive oil, salt, and pepper, and bake for 25-30 minutes.
Meanwhile, heat olive oil in a large frying pan.
Salt and pepper the chicken breast and then place in frying pan.
Fry until cooked all the way through, about 5 minutes per side, depending on the size.
Cook the couscous according to package directions.
Remove and let rest before chopping into 1 inch pieces.
Place mixed greens and cucumbers in a large bowl and mix in red wine vinegar.
Stir in brussel sprouts, chicken, and couscous.
Serve warm and enjoy!
Time: 35 minutes