Couscous with Mushrooms Spinach and Chicken
Packed with flavor and wholesome ingredients, this Couscous with Mushrooms, Spinach, and Chicken recipe is a one-pan wonder that brings together tender, golden chicken, earthy button mushrooms, and vibrant baby spinach atop a bed of fluffy, perfectly seasoned couscous. Infused with the comforting richness of chicken stock and a hint of paprika, this dish is both hearty and nutritious, making it an ideal weeknight dinner. The quick prep and cook time—just 40 minutes total—ensure it’s a breeze to whip up, while a dash of lemon juice and optional parsley add a fresh, zesty finish. Whether you're looking for a balanced, protein-packed meal or simply craving bold Mediterranean flavors, this dish is sure to please. Suitable for four servings, it’s perfect for feeding the family or meal prepping for the week!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 pieces Garlic clove
- 250 grams Button mushrooms
- 150 grams Baby spinach
- 1 cup Couscous
- 1.25 cups Chicken stock
- 0.5 teaspoon Paprika
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (optional)
Instructions
Season the chicken breasts with 0.5 teaspoon salt, 0.25 teaspoon black 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 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside to rest.
In the same skillet, add the remaining 1 tablespoon of olive oil and lower the heat to medium. Sauté the minced garlic for 1 minute until fragrant.
Add the sliced button mushrooms to the pan and cook for 5-6 minutes until softened and lightly browned. Season with a pinch of salt and pepper.
Stir in the baby spinach and cook for 1-2 minutes until wilted. Remove the mushroom and spinach mixture from the skillet and set aside.
In a medium-sized saucepan, bring the chicken stock to a boil. Remove from heat, stir in the couscous, cover with a lid, and let it steam for 5 minutes.
Fluff the couscous with a fork and stir in the cooked mushroom and spinach mixture.
Slice the chicken breasts into thin strips and arrange them on top of the couscous mixture.
Drizzle with lemon juice and sprinkle with freshly chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 3740 mg | 163% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 6.9 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1656 mg | 35% | |
*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.
