Mediterranean Braised Chicken Tenderloins with Cauliflower Couscous


  1. For the chicken tenderloins: In a small bowl, combine salt, pepper and paprika. Sprinkle mixture on both sides of chicken tenderloins.
  2. In a large nonstick skillet, heat the olive oil over medium-high heat. Brown the chicken on both sides. Remove chicken from pan.
  3. Add garlic, onion and red pepper to the pan and sauté until soft, about 3 minutes.
  4. Add tomatoes and white wine and simmer for 4 minutes.
  5. Return the tenderloins to the pan, add artichokes, olives, capers and basil.
  6. Continue simmering until the chicken is cooked through and sauce is thickened. Season to taste with salt and pepper.
  7. For the cauliflower couscous: Remove core from cauliflower and break into small florets, about 4 cups.
  8. Place the florets in the bowl of a food processor and pulse to form tiny grains the size of couscous.
  9. In a large nonstick skillet, heat the olive oil over medium heat. Sauté cauliflower beads 3-5 minutes or until desired texture is reached.
  10. To serve, place fresh spinach in a large bowl. Scoop the couscous over the spinach. Top with two chicken tenderloins, a mound of vegetables and a spoonful of sauce.

Recipe and Photo Courtesy of Brigitte Nguyen and Serious Eats