Kale, corn, and curls

Happy Spring Break! (well, to me, anyhow!). It is sunny, windy, warm, and the hairs in this house are a-curlin', the most tell-tale sign of warmer weather and returning humidity. Along with the springy locks, this time of year brings a whole new feel to cooking, which often times is a feeling of "Do I have to turn the oven on?" and "Do we have to come inside in order to get dinner ready before bedtime?". Last week I threw together a super simple Chicken and Couscous dish. It was a big hit and took very little time. I served it with kale chips, which the girls devoured (thanks, Liisa, for the kale chips idea!).

Couscous with chicken, green beans, and corn

• 1 Cup Israeli couscous
• 1-2 organic/free range chicken breasts
• Organic chicken broth
• Frozen organic corn
• Fresh organic green beans
• Local honey
• Balsamic vinegar
• Organic olive oil
• Toast couscous in a dry pan until it starts to brown and smells toasty; add 2 1/2 cups chicken broth and simmer, covered, for 10-12 minutes (can add more broth if needed; simmer until couscous is done)
• Slice chicken into strips and marinate in fridge for at least 30 minutes
• Marinate with honey, balsamic vinegar, and a splash of chicken broth
• Cook chicken on stove top with a bit of olive oil; remove from pan when done
• Cut fresh green beans into 1 inch pieces; saute until they start to soften
• Microwave the frozen corn a bit; add to green beans
• Add cooked chicken
• Serve over couscous

Kale Chips

• Wash organic kale, dry, and tear into pieces about the size of chips
• Drizzle with olive oil and sprinkle with kosher salt
• Bake at 350° for 10-12 minutes until crisp - be careful as it's easy to burn these little babies