Simple saute of kale with southwest blend veggies like onions, peppers, corn, black beans, and maybe some mushrooms, is versatile as a base for many other dishes.
A good helping of this sauteed veggie blend wrapped in home-made rotis makes a fantastic lunch. And the leftovers come in handy for this chicken dish.
chicken breast, boneless skinless, thinly sliced
some red wine vinegar and Bragg Liquid Aminos for marinating
Veggies blend: Kale, corn, black beans, onions, red peppers, ancho chilies, mushroom, sun-dried tomatoes
Spices: either store-bought cajun seasoning or home-blend of favorite spices
A few tablespoon oil for pan-cooking
Ptitim, aka Israeli Cous Cous
- Thinly slice a medium chicken breast into three slices, pound to uniform thickness as needed
- Marinate in some red wine vinegar and Bragg liquid aminos for a few hours to overnight
- Saute the veggies with spices and keep handy
- Heat the oil in a cast iron skillet over medium low heat
- Assembly: Place a scoop of the sauteed veggies on a marinated thin slice of chicken breast; roll it up, pulling in the sides, and secure with toothpicks so it doesn't unravel while cooking
- Gently arrange the stuffed chicken breasts on the hot skillet, cover and allow to cook over medium heat till the bottom is seared and the inside is cooked
- Flip gently and cook the other side as well until the thickest part registers 165 ° F
- Cover and allow to rest before serving with cooked cous cous