Pan-Seared Plant-Based Chicken with Lemon-Herb Couscous

Tender plant-based chicken breast strips quickly pan-seared to a golden finish, complemented by fluffy lemon-herb couscous and vibrant steamed green beans for a refreshing and healthy meal.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.40/serving

Dietary

• Vegetarian
• High-Protein
• Dairy-Free
• Nut-Free
• Pescatarian
• Low-Sugar

Tags

• quick
• sauté
• steam
• fresh
• healthy
• savory

Ingredients

• 1 tablespoon olive oil
• 12 ounce plant-based chicken breast strips
• 0.5 teaspoon garlic powder
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 1 cup couscous
• 1.25 cup vegetable broth
• 1 lemon (juiced)
• 2 tablespoon fresh parsley (chopped)
• 12 ounce green beans (trimmed)

Instructions

1. In a medium saucepan, bring 1 1/4 cups vegetable broth to a boil. Stir in 1 cup couscous, then remove from heat, cover, and let stand for 5 minutes.
2. While couscous rests, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season 12 ounces plant-based chicken breast strips with 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, salt, and black pepper.
3. Add seasoned plant-based chicken to the skillet and pan-sear for 3-4 minutes per side, until golden brown and heated through.
4. Steam 12 ounces fresh green beans using your preferred method (microwave or stovetop) until tender-crisp, about 5-7 minutes.
5. Fluff the couscous with a fork. Stir in 1 each lemon juiced and 2 tablespoons chopped fresh parsley. Serve the pan-seared plant-based chicken alongside the lemon-herb couscous and green beans.

Notes

Cooked plant-based chicken strips can be frozen for later use. This meal makes great leftovers for lunch the next day.

Nutrition (per serving)

• Calories: 420
• Protein: 28 g
• Carbohydrates: 50 g
• Fat: 15 g
• Fiber: 7.5 g
• Sodium: 780 mg
• Saturated Fat: 2 g
• Sugar: 4 g