Chicken Asparagus with Cous Cous
Elevate your weeknight dinner routine with this vibrant and wholesome Chicken Asparagus with Couscous recipe. Tender, golden-seared chicken breasts are paired with crisp-tender asparagus, infused with the zesty brightness of fresh lemon juice. A fluffy bed of couscous, cooked in rich chicken stock, provides the perfect canvas for the dish, soaking up all the savory, citrusy flavors. Seasoned with a fragrant blend of paprika, garlic, and parsley, this recipe is a quick and easy one-pan meal that's ready in just 40 minutes. Perfect for busy nights, this healthy and balanced dish serves four and is a surefire way to transform simple ingredients into a satisfying, restaurant-quality meal. Serve it with a drizzle of extra lemon juice for an extra pop of freshness!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 bunch Asparagus
- 1 cup Couscous
- 1.25 cups Chicken stock
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 1 piece Lemon, juiced
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Paprika
- 2 tablespoons Parsley, chopped
Instructions
Season the chicken breasts with salt, pepper, and paprika on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until they are golden brown and cooked through. Remove the cooked chicken from the skillet and set aside.
Trim the woody ends from the asparagus and cut the stalks into bite-sized pieces. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and asparagus, and sauté for 3-4 minutes, or until the asparagus is tender-crisp. Remove the asparagus from the skillet and set aside.
In a medium saucepan, bring the chicken stock to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
Slice the cooked chicken into strips. In the skillet, return the chicken and asparagus, and drizzle with the juice of one lemon. Toss to combine and heat through for 2-3 minutes.
To serve, divide the couscous among plates and top with the chicken and asparagus mixture. Garnish with chopped parsley and an extra drizzle of lemon juice, if desired.
Nutrition Facts
Calories |
307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 351 mg | 15% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.5 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 497 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
