From my little kitchen to yours... Enjoy.
Spiced Chicken with CousCous
Serves 4
Adapted from Real Simple
Recipe Notes
I went ahead and made four portions of this and it made great leftovers for lunch the next day. It can be served cold, hot or room temperature. If you are going to eat as leftovers, you can heat the chicken but serve the couscous salad at room temperature.
Ingredients
3 tablespoons olive oil
4 boneless, skinless chicken breasts (6 ounces each)
1 teaspoon paprika
2 teaspoons ground cumin
kosher salt and black pepper
3⁄4 cup couscous
3/4 pound cherry or grape tomatoes, quartered
1/4 pound snap peas, thinly sliced crosswise (about 1 cup)
1/2 cup torn fresh basil
1/2 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice
Step by Step
Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, ½ teaspoon salt, and ¼ teaspoon pepper and cook until golden brown and cooked through, 6 to 7 minutes per side; transfer to a plate a wrap with foil to keep warm.
Meanwhile, bring 1 cup of water and 1 tablespoon of salt to a boil. Once boiling, remove from heat, add couscous and cover. Let rest off of heat for 5 minutes; fluff with a fork. Add the tomatoes, snap peas, basil, lemon zest, lemon juice, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine.
Slice the chicken and serve over the couscous salad.
Slice the chicken and serve over the couscous salad.
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