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Chick’n and Pearls over Kale

Try using greens as your platform.

To add nutritional value with fewer calories, sauté greens and then add your couscous, pasta or rice and protein. Not only will the greens have more flavor as part of the main dish but you will need less of the starch to complete the meal.

Garbanzo beans, also known as chickpeas, are a hearty legume that is high in protein. Low in fat, they are a good source of zinc and folate. For this dish, I purchased a bag of frozen green chickpeas and loved them!

All the taste of grilled chicken breast with less fat and no harm to chickens.

SIMPLE COMBINATIONS
Garlic & Olive Oil Pearled Couscous
1 bag frozen green garbanzo beans
2 packages Chick’n Gardein Scallopini
Kale, de-stemmed and coarsely chopped
Olive oil
Garlic salt
Ground pepper
Herbamare seasoning
Creole seasoning
Onion powder

[Click on links provided to see ingredients]

You can steam chopped kale first on stovetop with steamer basket if you like your greens soft. Then sauté kale in a tiny bit of olive oil with a sprinkle of garlic salt and pepper. Cook pearled couscous according to package directions. Microwave frozen garbanzo beans with 1 tablespoon water for about 6-7 minutes.

Cook frozen Chick’n Gardein filets on grill brushed lightly with olive (or Canola) oil. If you prefer, sauté them in a skillet on stovetop. Begin on low heat until completely defrosted and then increase heat to brown on both sides. (I cook Gardein products much longer than package recommends). Slice filets into strips.

Once garbanzos are cooked, drain any water and sprinkle with onion powder and Herbamare seasoning. Add to prepared couscous.

Layer plate with kale and spoon over couscous/garbanzo bean mixture. Sprinkle with creole seasoning. Top with grilled chick’n strips.

Serve with small garden salad with a light vinaigrette.

"You don't have to be great to start, but you have to start to be great." Zig Ziglar

 

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