Getting Creative: Parmesan Crusted Chicken and Mediterranean Couscous Salad


After being on the road for almost the last week straight, my pantry and fridge options for dinner were quite limited. Between closing out the school year, laundry, and unpacking, grocery shopping just was not going to happen yesterday. We had an awesome time celebrating, but now we had to get a little bit back to reality. I took some inspiration (and pantry staples in my apartment) to create my parmesan crusted chicken and mediterranean couscous salad. I really liked these flavors, and the fact that it was a 30 minute meal. I also liked that it cleaned out some pantry items to help my moving process.

Check out my recipes below!

Parmesan Crusted Chicken (inspired by Skinnytaste recipe for Lighter Chicken Parm)


  • Boneless, skinless chicken breasts
  • Salt and pepper
  • Cooking spray
  • 2-3 tablespoons of melted butter
  • 2-3 tablespoons of olive oil
  • Equal parts Italian seasoned breadcrumbs and parmesan cheese


  1. Preheat oven to 425 degrees
  2. Spray a baking sheet with cooking spray. Season the chicken with salt and pepper
  3. Mix the butter and olive oil together and brush over the chicken
  4. Dredge in the parmesan and breadcrumb mix
  5. Lay on baking sheet. Cook 25 minutes and then flip
  6. Cook another 7-10 minutes or until done

Mediterranean Couscous Salad


  • 1 box Near East Roasted Garlic Couscous Mix
  • Chicken stock
  • Kalamata olives, sliced
  • Pepperoncini or banana peppers sliced very small
  • Parmesan cheese or feta cheese
  • Equal parts red wine vinegar and olive oil
  • Fresh tomatoes, diced


  1. Prepare the couscous according to package instructions. Replace the water with chicken stock. When done, fluff with a fork and let sit to cool slightly
  2. In a bowl, combine vinegar and olive oil thoroughly. Season with salt and pepper
  3. Add the couscous and diced veggies and cheese to the bowl with the dressing. Combine well
  4. Let sit at room temp at least 30 minutes before serving.



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