Tampa Chicken with Couscous
Bring bold, vibrant flavors to your table with this Tampa Chicken with Couscous recipe—a delightful fusion of smoky spices, zesty citrus, and aromatic herbs. Featuring tender, pan-seared chicken breasts rubbed with smoked paprika, cumin, and garlic powder, this dish is elevated by a drizzle of citrusy orange juice sauce that adds a touch of brightness. Served on a bed of fluffy couscous infused with chicken broth and mixed with colorful diced red bell peppers, fresh parsley, and green onions, this recipe offers a balanced combination of hearty and refreshing elements. Perfect for a quick yet stunning weeknight dinner, the dish is ready in just 40 minutes and garnished with lime wedges for an extra zesty kick. Tampa Chicken with Couscous is truly a feast for both the eyes and the palate—make it your go-to choice for a flavorful and satisfying meal that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cup orange juice
- 1.5 cups chicken broth
- 1 cup couscous
- 1 piece red bell pepper, finely diced
- 2 stalks green onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 piece lime, cut into wedges (for serving)
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet, about 1/2 inch thick.
Rub both sides of the chicken with 2 tablespoons of olive oil, smoked paprika, cumin, garlic powder, 1 teaspoon of salt, and black pepper. Let the chicken marinate for 10 minutes while you prepare other ingredients.
In a medium saucepan, bring 1.5 cups of chicken broth to a boil. Stir in 1 teaspoon of salt and the couscous. Remove the pan from the heat, cover, and let the couscous sit for 5 minutes.
Fluff the cooked couscous with a fork and stir in the diced red bell pepper, green onions, and 1 tablespoon of fresh parsley. Set aside, keeping it warm.
Heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil. Cook the chicken breasts for 4-5 minutes on each side, or until fully cooked and slightly charred, reaching an internal temperature of 165°F.
Reduce the skillet heat to low and pour in the orange juice. Scrape the bottom of the skillet with a spatula to loosen any browned bits. Simmer the juice for 2-3 minutes to create a light sauce.
To serve, divide the couscous evenly among four plates. Place one chicken breast on top of each bed of couscous and drizzle the orange sauce over the chicken.
Garnish with the remaining parsley and serve with lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5216 mg | 227% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 20.3 g | ||
| Protein | 232.3 g | 465% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 254 mg | 20% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3212 mg | 68% | |
*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.
