Ingredients:

  • 3  tablespoons  olive oil
  • 4 boneless, skinless chicken breasts (6 ounces each)
  • 1  teaspoon  paprika
  • 2  teaspoons  ground cumin
  • kosher salt and black pepper
  • 3?4  cup couscous
  • 3/4  pound cherry or grape tomatoes, quartered
  • 1/4  pound snap peas, thinly sliced crosswise (about 1 cup)
  • 1/2  cup  torn fresh basil
  • 1/2  teaspoongrated lemon zest plus 2 tablespoons fresh lemon juice

Preparation:

  1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to a cutting board.
  3. Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork.
  4. Add the tomatoes, snap peas, basil, lemon zest and juice, remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper to couscous. Toss to combine.
  5. Slice the chicken and serve with the couscous.

Serves 4, Hands-on time: 10 minutes, Total time: 25 minutes

realsimple.com

Keep in touch!

Stay up to date on our latest health articles, advice, upcoming webinars and specials.

You have Successfully Subscribed!

Pin It on Pinterest