One-Pot Chicken and Couscous
An easy weeknight dinner for you and someone special, or double the recipe for two additional special people in your life. It’s also a great for dinner for meal prep. Substitute the couscous with quinoa if your body is calling for some healthy grains.
¼ cup slivered almonds
2 chicken breasts (about 1 pound total)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika (preferably sweet paprika)
½ medium onion diced
1 pint cherry tomatoes
3 cups lacinato kale (de-stemmed and chopped)
1 cup couscous
2 tablespoons butter
1 ¼ cups water
1 tablespoon fresh lemon juice
Heat a sauté pan with a lid over medium heat for a few seconds.
Add slivered almonds and toast for about 2 mins. Set almonds aside and wipe out the pan.
Place the same pan back on med/high heat, add 2 tablespoons of olive oil.
While the oil heats, dry the chicken breasts thoroughly with a paper towel then season with salt and pepper.
Place chicken breasts in the pan and let them brown (about 5 minutes per side).
Once they are browned, remove them from the pan and place on a plate.
Do not clean the pan.
Add 1 tablespoon of olive oil to the pan, add onion and cook until soft and translucent (about 5 minutes), stirring occasionally and scraping yummy bits at the bottom of your pan.
Add your minced garlic and cook for 30 seconds until fragrant.
Add your cherry tomatoes and cook for 3 minutes.
Add 1 tablespoon butter and the couscous. Stir and allow to cook for 3 minutes, to lightly toast the couscous.
Add 1 ¼ cup water and 2 tablespoons lemon juice. Stir.
Bring to boil and lower heat to med/low.
Nestle chicken breasts into couscous.
Add the chopped kale on top of the chicken and couscous.
Place lid on and bring the heat down to low.
Set timer for 15 mins.
After 15 minutes, turn off the heat and remove the chicken. Stir kale into couscous.
Plate couscous with chicken breast on top.
Garnish with, parsley and lemon wedge.
Chop kale into small, easily edible pieces.
Couscous can be found at any store, but make sure you do not purchase Israeli Couscous for this dish, The very small grain-like couscous pasta is best when using the above cooking time and technique.
If you enjoy a smokier taste, you can substitute paprika for smoked paprika. Not my jam, but you do you.