Ingredients:
8 chicken tenderloins, approx. 500g in total
1 tablespoon lemon pepper seasoning
2 tablespoons extra virgin olive oil
2 cups spinach, roughly chopped
1.5 cups pearl couscous
1 teaspoon powdered chicken stock
400g canned chickpeas, drained and rinsed
1 Lebanese cucumber, sliced into rounds
1 cup cherry tomatoes, halved or quartered
4 radish, finely chopped (optional)
1 cup currants, soaked in hot water for 3 minutes
1/2 red onion, finely chopped
1 cup mint leaves, chopped
1/2 cup almonds, roughly chopped
Dressing:
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1/2 lemon, juice squeezed
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup
Sea salt & cracked black pepper
Method:
1. Place chicken in a bowl and drizzle with olive oil, and add the lemon pepper seasoning. Mix all the ingredients together and let them marinate for at least 10 minutes.
2. Place a small saucepan of water onto a boil. Once boiling, add the pearl cous cous and powdered stock. Turn the heat down to a simmer and cook for approximately. 8 minutes. Remove, drain, and run some cold water through it to stop the cooking process.
3. For the dressing, mix together all ingredients in a small jug or glass jar. Season well.
4. Place chicken in an air-fryer at 180 degrees for 15 minutes, OR Place a medium frypan onto medium heat. Cook tenderloins for approx. 3-4 minutes each side (depending on the size). Remove and set aside.
5. For the salad, add the spinach, pearl cous cous, chickpeas, cucumber, cherry tomatoes, radish, currants, mint, and almonds. Drizzle over the dressing and toss well.
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#transformationtuesday
30 days of feed your family for under $25. This is my lemon and herb chicken with a pearl couscous salad. This one comes in at $6 per serve. I’m going to show you how to make it. Let’s go. Marinate your chicken tenderloins. And then we’re going to cook these in the air fryer. 180° 15 minutes and they’re good to go. You can also do this in the frying pan. While the chicken’s cooking, you’re going to make your salad. You’re going to add some spinach. Then you’re going to add your cooked pearl couscous. Then you’re going to add some tinned chickpeas, some cucumber rounds, some chopped cherry tomatoes. Then there’s an option to add some radish. I love it for some crunch, but you can leave it out. Then some currants. Then you’re going to add some red onion and some fresh mint. And then you’re going to toss that all together. Add some chopped almonds to your salad if you like some crunch. And then you’re going to add a beautiful creamy lemon dressing to that. Serve up that beautiful salad into your bowls. And then you’re going to go grab your cooked tenderloins, whether you did them on the pan or in the air fryer, pop them on top. It’s $6 per serve this one. The textures, the flavors are just delicious.
Dining and Cooking