Leek Y Chicken and Couscous
Elevate your weeknight dinner game with this flavorful Leek & Chicken with Couscous recipe! Tender, golden-seared chicken breasts are nestled into a bed of buttery, sautéed leeks and garlic, all brought together with a splash of bright lemon juice for a zesty finish. Served over fluffy, perfectly seasoned couscous, this dish is a symphony of savory, aromatic, and tangy flavors. Ready in just 45 minutes, it's the perfect balance of quick, wholesome, and impressive. Garnish with fresh parsley for a vibrant touch, and enjoy a meal that's as comforting as it is elegant. This recipe is ideal for fans of quick chicken dinners, healthy one-skillet meals, and Mediterranean-inspired flavors.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 medium-sized leeks
- 1 cup couscous
- 2 tablespoons olive oil
- 2 cloves garlic
- 1.5 cups chicken stock
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley
Instructions
Trim any tough greens off the leeks, leaving the white and light green parts. Slice them lengthwise, rinse thoroughly to remove grit, and thinly slice into half-moons.
Mince the garlic cloves and set them aside.
Season the chicken breasts with a pinch of salt, black pepper, and paprika on both sides.
Heat one tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sear for about 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and the butter. Once melted, toss in the leeks and garlic, cooking for 5-7 minutes until the leeks are tender and fragrant.
Deglaze the skillet with the lemon juice, stirring to release any browned bits from the bottom.
Return the chicken to the skillet, nestling it into the softened leeks, and cover. Reduce the heat to low and cook for another 10 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Meanwhile, bring the chicken stock to a boil in a medium saucepan. Remove it from the heat, immediately stir in the couscous, cover, and let it sit for 5 minutes. Fluff the couscous with a fork and season lightly with salt and pepper.
To serve, plate the couscous as a base, top with the chicken and leeks, and garnish with freshly chopped parsley.
Enjoy your delicious and aromatic Leek & Chicken with Couscous!
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 3.1 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 401 mg | 9% | |
*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.
