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Healthy + Tasty = Win Win

September 6, 2011

We’ll go to any lengths to find good recipes for you, our loyal MHK readers. Yes, even our Executive Chef will allow himself to be seen in public perusing Woman’s Day magazine – it just shows how committed we are to quality food. And this recipe, courtesy of said magazine, is a real winner. Yogurt is a healthier replacement for eggs to bind the nutty coating to the chicken – if you’re not into pistachios, almonds or pecans will work well too. The breasts we used were on the larger side, so we adjusted the oven temperature to 400 and cooked them for 20 minutes – they came out perfectly juicy and tender. We used spinach in place of the chard, and it was terrific. The onions add a great texture to the couscous, and while it’s not heavy on seasoning, the dish is full of flavor.  It’s healthy and delicious, and that’s what we’re always on the lookout for here at the MHK; even if it means reading women’s magazines. Enjoy!

Pistachio Chicken with Couscous & Greens

(serves 4)

½ cup pistachios, finely chopped

½ cup breadcrumbs

3 tbsp. olive oil

4 boneless, skinless chicken breasts

Kosher salt and pepper

¼ cup plain yogurt

1 large onion, finely chopped

1 tsp ground cumin

1 cup couscous

1 small bunch Swiss chard, stems discarded and leaves coarsely chopped (about 6 cups)

Heat oven to 350°F. Line a rimmed baking sheet with parchment paper or foil. In a shallow bowl or pie plate, combine the pistachios, breadcrumbs and 1 tbsp oil. Season the chicken with ½ tsp. salt and ¼ tsp. pepper. Brush the chicken with the yogurt and coat with the pistachio mixture, pressing gently to help it adhere. Place the chicken on the prepared baking sheet and bake until golden brown and cooked through, 20 to 25 minutes. Meanwhile, heat 1 tbsp. oil in a large skillet over medium heat. Add the onion and ¼ tsp. each salt and pepper, and cook until tender, stirring occasionally, 6 to 8 minutes. Stir in the cumin and cook for 1 minute. Transfer the onion to a medium bowl. Add the couscous and toss to combine. Add 1 cup tap water, cover and let sit for 20 minutes. Heat the remaining tbsp. oil in the skillet (no need to wipe it out) over medium heat. Add the chard and ¼ tsp. each salt and pepper, and cook, tossing occasionally, until tender, 3 to 5 minutes. Fluff the couscous with a fork and fold in the chard. Serve with the chicken. Eat!

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