Mediterranean Chicken and Couscous Skillet

Name: Mediterranean Chicken and Couscous Skillet
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 1 yellow onion (chopped); 2 clove garlic (minced); 1 pint cherry tomatoes (halved); 1.5 cup chicken broth; 1 teaspoon dried oregano; 0.5 teaspoon dried basil; 1 cup couscous (quick-cooking); 2 cup fresh spinach; 2 tablespoon fresh parsley (chopped)

A quick and satisfying skillet meal featuring tender diced chicken breast, cherry tomatoes, and fluffy couscous, all infused with bright Mediterranean herbs.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $4.18/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
1 yellow onion (chopped)
2 clove garlic (minced)
1 pint cherry tomatoes (halved)
1.5 cup chicken broth
1 teaspoon dried oregano
0.5 teaspoon dried basil
1 cup couscous (quick-cooking)
2 cup fresh spinach
2 tablespoon fresh parsley (chopped)

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1 1/2 pounds chicken breast, season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, and cook for 4-5 minutes, until browned on all sides. Remove chicken from skillet and set aside.
Add 1 chopped yellow onion to the skillet and cook for 3-4 minutes until softened. Stir in 2 minced garlic cloves and cook for another 1 minute until fragrant.
Return the chicken to the skillet. Add 1 pint halved cherry tomatoes, 1 1/2 cups chicken broth, 1 teaspoon dried oregano, and 1/2 teaspoon dried basil. Bring to a simmer.
Stir in 1 cup quick-cooking couscous. Cover the skillet, reduce heat to low, and cook for 5-7 minutes, or until the liquid has been absorbed and the couscous is tender.
Stir in 2 cups fresh spinach and cook for 1-2 minutes until wilted. Season with the remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, or to taste.
Serve immediately, garnished with 2 tablespoons fresh parsley if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well in the microwave.

Nutrition (per serving)

Calories: 480
Protein: 52.5 g
Carbohydrates: 40.2 g
Fat: 11.5 g
Fiber: 4.1 g
Sodium: 750 mg
Saturated Fat: 2.5 g
Sugar: 5.8 g
Cholesterol: 125 mg