Place chicken breasts into a large Ziploc bag with the lemon zest and juice, paprika and a good pinch or two of salt and pepper. Seal the bag, toss well to coat the chicken and place in the fridge to marinate for 30 minutes, up to overnight.
When you’re ready to make the couscous and put the salad together, get the chicken out of the fridge and place a grill pan sprayed with avocado oil cooking spray over medium heat. Once hot but not smoking, place the chicken breasts onto the pan and grill for approx. 5 minutes per side or until a meat thermometer reads 160 degrees F.
While the chicken is grilling, make the couscous. In a medium pot, combine 1 cup filtered water and a good pinch of salt. Bring to a boil and then stir in couscous (do not just dumb the couscous in without stirring or it will all clump together – stir as you pour it in…). Cover, remove from heat immediately and set aside for 5 minutes. Uncover, gently fluff with a fork and set aside until ready to assemble the salad.
While the couscous is cooking, place the spinach, sliced strawberries, avocado and goat cheese into a large salad bowl. Pour approx. ½ cup of the cooked couscous (while still warm) on top. Top with a good drizzle of olive oil and balsamic, salt and pepper to taste and toss gently to combine.
Slice the chicken and place on top or dice into bite-sized pieces and toss with the salad. Serve!
NOTES: To make this Paleo, sub couscous with approx. 1 1/2 cups uncooked cauliflower rice - saute in a nonstick skillet over medium heat until softened and slightly browned.
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Ingredients
Directions
Place chicken breasts into a large Ziploc bag with the lemon zest and juice, paprika and a good pinch or two of salt and pepper. Seal the bag, toss well to coat the chicken and place in the fridge to marinate for 30 minutes, up to overnight.
When you’re ready to make the couscous and put the salad together, get the chicken out of the fridge and place a grill pan sprayed with avocado oil cooking spray over medium heat. Once hot but not smoking, place the chicken breasts onto the pan and grill for approx. 5 minutes per side or until a meat thermometer reads 160 degrees F.
While the chicken is grilling, make the couscous. In a medium pot, combine 1 cup filtered water and a good pinch of salt. Bring to a boil and then stir in couscous (do not just dumb the couscous in without stirring or it will all clump together – stir as you pour it in…). Cover, remove from heat immediately and set aside for 5 minutes. Uncover, gently fluff with a fork and set aside until ready to assemble the salad.
While the couscous is cooking, place the spinach, sliced strawberries, avocado and goat cheese into a large salad bowl. Pour approx. ½ cup of the cooked couscous (while still warm) on top. Top with a good drizzle of olive oil and balsamic, salt and pepper to taste and toss gently to combine.
Slice the chicken and place on top or dice into bite-sized pieces and toss with the salad. Serve!