Peanut Chicken with Israeli Couscous and Green Salad with Strawberries
Peanut Chicken
In the morning, put several chicken breast fingers in a large plastic bag along with some prepared Thai Peanut Sauce. (I like the Fresh & Easy version, but Target also has one.) Seal the bag and refrigerate. At dinner time, remove the chicken from the marinade and grill for 7-10 minutes. (I used my counter top electric grill.)
Israeli Couscous
Similar to the more traditional Moroccan version, Israeli couscous is a bigger grain and tastes more like a pasta. Cook according to package directions. (Takes about 10 minutes.)
(After dinner, I made a Kale Salad for the next day's lunch using the leftover couscous. For the recipe see the February 5, 2012 post on this blog.)
Green Salad with Strawberries
Like the greens with fruit recipe elsewhere in this blog (see January 28, 2012), this salad has greens, sliced strawberries, toasted slivered almonds, and crasins. Toss with 1/2 tablespoon roasted sesame oil and 1 1/2 tablespoons seasoned rice vinegar.
In the morning, put several chicken breast fingers in a large plastic bag along with some prepared Thai Peanut Sauce. (I like the Fresh & Easy version, but Target also has one.) Seal the bag and refrigerate. At dinner time, remove the chicken from the marinade and grill for 7-10 minutes. (I used my counter top electric grill.)
Israeli Couscous
Similar to the more traditional Moroccan version, Israeli couscous is a bigger grain and tastes more like a pasta. Cook according to package directions. (Takes about 10 minutes.)
(After dinner, I made a Kale Salad for the next day's lunch using the leftover couscous. For the recipe see the February 5, 2012 post on this blog.)
Green Salad with Strawberries
Like the greens with fruit recipe elsewhere in this blog (see January 28, 2012), this salad has greens, sliced strawberries, toasted slivered almonds, and crasins. Toss with 1/2 tablespoon roasted sesame oil and 1 1/2 tablespoons seasoned rice vinegar.
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