THE GARLIC ROCKY CHICKEN Recipe

Name: Smith and Rivers THE GARLIC ROCKY CHICKEN Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 piece (8 oz) Rocky Chicken Breast; 0.5 cup Caesar Dressing; 1 cup Couscous; 8 spears Asparagus; 0.25 cup (fresh, chopped) Basil; 2 pieces (halved) Yellow Tomatoes; 1 cup (chopped) Mixed Vegetables (e.g., bell peppers, cucumber); 2 tablespoons Olive Oil; 0.5 cup Tomato Vinaigrette; to taste Salt; to taste Black Pepper

Inspired by Smith and River

Time1h

Serves2

Caesar Marinated 8 oz. Rocky Chicken Breast, Couscous, Asparagus, Vegetable Salad, Basil, Yellow Tomatoes, Tomato Vinaigrette

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Ingredients

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Main Ingredients

1 piece (8 oz) Rocky Chicken Breast

1/2 cup Caesar Dressing

1 cup Couscous

8 spears Asparagus

1/4 cup (fresh, chopped) Basil

2 pieces (halved) Yellow Tomatoes

1 cup (chopped) Mixed Vegetables (e.g., bell peppers, cucumber)

2 tablespoons olive oil

1/2 cup Tomato Vinaigrette

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Marinate the Chicken

In a bowl, combine the Rocky chicken breast with Caesar dressing. Ensure the chicken is well-coated. Cover and marinate in the refrigerator for at least 30 minutes.

Cook the Couscous

In a saucepan, bring 1 cup of water to a boil. Add the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.

Prepare the Asparagus

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add asparagus spears and sauté for about 5-7 minutes until tender but still crisp. Season with salt and pepper.

Grill the Chicken

Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked (internal temperature of 165°F).

Prepare the Vegetable Salad

In a bowl, combine chopped mixed vegetables, halved yellow tomatoes, basil, and a drizzle of olive oil. Toss to mix well.

Plate the Dish

On a plate, serve a portion of couscous, top with the grilled chicken breast, and arrange the sautéed asparagus and vegetable salad around. Drizzle with tomato vinaigrette before serving.