Pan-Seared Chicken with Lemon-Herb Couscous

Golden-brown pan-seared chicken breasts served with fluffy lemon-herb couscous and tender steamed green beans for a fresh, quick meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $4.59/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• fresh
• healthy
• quick

Ingredients

• 2 chicken breasts (boneless, skinless)
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup whole wheat couscous
• 1 cup vegetable broth
• 0.25 cup fresh parsley (chopped)
• 1 tablespoon lemon juice
• 1.5 cup frozen green beans

Instructions

1. Pat dry the chicken breasts and season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
2. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once hot, add the chicken breasts and sear for 6-8 minutes per side, or until cooked through and golden brown. Remove from skillet and let rest.
3. While chicken cooks, bring 1 cup of vegetable broth to a boil in a small saucepan. Stir in 1/2 cup of whole wheat couscous, cover, remove from heat, and let stand for 5 minutes, or until liquid is absorbed.
4. Meanwhile, place 1 1/2 cups of frozen green beans in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave on high for 4-5 minutes, or until tender-crisp.
5. Fluff the cooked couscous with a fork, then stir in 1/4 cup of fresh parsley and 1 tablespoon of lemon juice. Serve the pan-seared chicken alongside the lemon-herb couscous and steamed green beans.

Notes

Using pre-chopped garlic or dried herbs can save a few minutes of prep time. Leftovers store well in an airtight container for up to 3 days.

Nutrition (per serving)

• Calories: 420
• Protein: 42.5 g
• Carbohydrates: 38.3 g
• Fat: 11.2 g
• Fiber: 6.7 g
• Sodium: 750 mg
• Saturated Fat: 2.2 g
• Sugar: 3.1 g
• Cholesterol: 105 mg