Name: Parmesan couscous crusted chicken tenderloins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 100g couscous; 125ml water; 40g parmesan; 1 2 (about 800g) chicken tenderloins, cut into strips; 2 ripe avocados, halved, stoned, peeled, coarsely chopped; 250g punnet red grape tomatoes, halved; 2 green onions, trimmed, thinly sliced; 21.00 gm lime juice

Parmesan couscous crusted chicken tenderloins

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Ingredients:

40g parmesan
100g couscous
125ml water
1 2 (about 800g) chicken tenderloins, cut into strips
2 ripe avocados, halved, stoned, peeled, coarsely chopped
250g punnet red grape tomatoes, halved
2 green onions, trimmed, thinly sliced
21.00 gm lime juice

Instructions:

Preheat your oven to 220°C and line an oven tray with baking paper. In a medium heatproof bowl, combine the couscous with boiling water. Cover and let sit for 5 minutes, then fluff the grains with a fork. Allow it to cool slightly before using.
Combine Parmesan with the couscous and mix well. Season with salt and pepper. Spread the couscous on a plate. Coat the tenderloins with the couscous mixture, pressing gently. Place the coated tenderloins on the lined tray. Bake in preheated oven, turning occasionally, for 10 minutes until golden brown and fully cooked.
In a medium bowl, toss together the avocado, tomato, green onions, lime juice, salt, and pepper. Serve the salsa over the chicken on plates and enjoy right away.

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