Hello again, Friends!
My last three and a half months have been an absolute whirlwind! Contemporary Photography saw its busiest dance season to date. We have been working nonstop! Add in sick kids, two needy huskies, and a house to maintain, it’s been chaos. With all of that, fast cooking is a must.
Spring has sprung and with that I’ve really been craving bright and fresh dishes. This very fast recipe is perfect for a busy weeknight. It’s healthy and well balanced to boot.
what you do:
Cook the couscous as the box instructs (I love couscous in my soul), when its done stir in some pesto.
Cook your chicken however you prefer it. All I did was hammer it flat, heavily seasoned some flour, made sure the chicken was covered, and threw it in a skillet with some avocado oil and cooked until done.
In a separate bowl, add in beans, tomatoes, avocado, corn, and maybe some fresh basil.
Top with pesto, basil, and a squeeze of fresh lemon.
An important note here is that I mostly measured all of this with my heart. Also, feel free to add more chicken and more of everything if you’re feeding more people. This recipe is absolutely going into my rotation and honestly probably took me in the ballpark of 15 minutes or so.