Pistachio-Crusted Chicken Breast with Brussels Sprouts, Israeli Couscous & Lemon Sumac Vinaigrette

The chicken breast, crispy and nutty though it may be, only plays a supporting role in this Mediterranean-inspired triumph of a meal. The real action is in the side. We’re pairing Israeli couscous (a form of toasted pasta originated in 1950’s Israel) with Brussels sprouts, all dressed in a fruity and gorgeously pink lemon sumac vinaigrette. Add dried apricots, pistachios, and feta on top for a photo-worthy finish. Ingredients chicken breast, brussels sprouts, dried israeli couscous, feta cheese, lemon juice, pistachios, diced red onions, panko bread crumbs, neutral marinade, grape-seed oil, dried apricots, honey, dijon mustard, sumac, kosher salt, minced onions, garlic powder, black pepper, italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil), cumin

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