This is a quick and easy meal that cooks in less than 30 minutes without sacrificing taste.
Ingredients:
Boneless Skinless Chicken Breast, Raised Without Antibiotics (3 pieces)
Organic Shitake mushrooms 3.5oz
¼ sliced organic onion
3 crushed organic garlic cloves
¼ cup of Balsamic vinegar
Organic Lemon
Cooking oil
Fresh Basil
Fresh Oregano
1 table spoon of sea salt
½ table spoon of grated rainbow pepper
Medium Grain Organic Couscous
Organic baby romaine salad
Organic Goat Cheese with mixed herbs
Extra virgin Olive Oil
Grease medium skillet (10”/25cm) with cooking oil and turn on heat on low.
Dice chicken and poke holes in the pieces (this helps the seasoning to seep into the meat with more ease). Add chicken and shitake mushrooms to the skillet. Evenly distribute rough sea salt and grated pepper over the chicken and mushrooms; add crushed garlic and the onion slices. Squeeze lemon, add ½ a cup of vinegar and 1 cup of water. Set heat to high. Stir occasionally. Cook the mixture for 15 minutes or until the chicken is slightly golden. Voila!
For the couscous, I grease the small saucepan with cooking oil and set the heat to high, add the diced onion, as it begins to fry I add a cup of couscous. Water is then poured over the couscous so that is completely submerged. It is best to make sure the water covers the couscous by about ½ an inch (1cm). I add a pinch of salt and a squeeze of lemon juice and let it cook for 5 five minutes in the covered pot. It should sit covered for another two minutes. Once done I sprinkle some basil over it.
The baby romaine salad, is seasoned with plain old salt and pepper, extra virgin olive oil and crumbled goat cheese with mixed herbs.
Serves two.
