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Cashew Chicken with Couscous & Grapefruit

  • 1

    Make the Cashew Chicken: Preheat oven to 400 degrees F. Spray rimmed baking pan with cooking spray. In food processor fitted with knife blade attachment, pulse cashews until finely ground.

  • 2

    Place ground cashews in shallow dish. Add breadcrumbs, salt and pepper; stir until well combined. In second shallow dish, whisk eggs.  Working with one piece at a time, dip chicken in egg, shaking off excess, then dip in cashew mixture. Place on prepared baking pan; lightly spray chicken with cooking spray. Transfer chicken to 400 degree oven and bake 18 to 20 minutes or until internal temperature reaches 165 degrees F, turning once.

  • 3

    Meanwhile, make the Couscous: Prepare couscous according to package directions. Stir in mint and parsley.

  • 4

    Make the Salad: In large bowl, toss arugula, grapefruit and oil until well combined.

  • 5

    Divide couscous between 4 plates. Place chicken over couscous and top with salad.

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