PHOTO GALLERY: Eating Our Way Through Jazz Fest

 

My Top 4 Bites at New Orleans Jazz & Heritage Festival
(described in 3 words)!

We let the good times roll at our first New Orleans Jazz Fest experience in May 2017. Live tunes, authentic Nola eats, festive parades — we loved it all!

 

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#4 — Crawfish Bread: Crispy. Cheesy. Carbs.

 

 

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#3 — Muffuletta: Meaty. Tangy. Fresh.

 

 

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#2 — Red Beans & Rice: Spicy. Tender. Filling.

 

 

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#1 — Crawfish Monica: Quintessential. Creamy. Pasta.

Weeknight Wonder: Lemon Parsley Chicken with Baked Couscous

chicken

We all need go-to recipes for those weeknights that are altogether overwhelming. Here’s one of my longtime favorites. It’s healthy, quick and simple, yet packs in a ton of flavor.

 

Lemon Parsley Chicken with Baked Couscous
Serves 3-4

Ingredients
3 chicken breasts
2 cups couscous
2 ½ cups chicken broth
1 tablespoon garlic, chopped
1 lemon (for zesting)
2 tablespoons parsley, chopped
2 tablespoons capers (You could also add olives if you’d like.)
salt
pepper
Greek seasoning (optional)
2 tablespoons olive oil

Directions
Preheat the oven to 400 degrees. Season chicken with salt and pepper (or Greek seasoning, if you have it in the cupboard). Heat a skillet over medium-high heat and spray with cooking spray. Cook the chicken in the skillet for 2 minutes per side. Add the garlic and cook for another minute. Remove from heat.

In a medium baking dish, mix the couscous with chicken broth, olive oil, capers (add olives at this time if you choose to use them) and salt and pepper to taste. Place chicken breasts on top of couscous mixture. Sprinkle with parsley and zest the whole lemon over the entire dish. Place in oven and cook for 20 minutes or until chicken is cooked through.

Note: I love squeezing lemon over the chicken for some added zing before serving.