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One Pan Lemon-Olive Chicken with Couscous
Recipes
One Pan Lemon-Olive Chicken with Couscous
4 servings
35 minutes total

Ingredients

  • 2 lemons
  • ½ cup pitted green olives
  • 3 tablespoons fresh Italian parsley
  • 2 boneless, skinless chicken breasts (about 1 ½ lb)
  • 1 ¾ teaspoons sazón (or complete) seasoning, divided
  • 1 tablespoon olive oil
  • 8 oz diced fresh yellow onions
  • 1 teaspoon minced garlic
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground turmeric
  • 1 ½ cups chicken stock (or broth)
  • 1 cup dry couscous

Steps

    1. Halve lemons; chop olives and parsley coarsely. Cut chicken into 1-inch chunks and coat with 1 teaspoon seasoning (wash hands).
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add lemons cut-side down. Cook 2–3 minutes until well browned, then remove from pan. Add chicken; cook 8 minutes, stirring occasionally, or until browned. Remove chicken from pan.
    3. Add onions to same pan. Cook 5–6 minutes, stirring occasionally, until onions soften and begin to brown. Stir in garlic, ginger, cumin, paprika, cinnamon, turmeric, and remaining ¾ teaspoon seasoning. Cook and stir 1 minute.
    4. Return chicken to pan and add stock; bring to a boil. Stir in couscous, cover, and reduce heat to low. Cook 5 minutes or until couscous is tender, liquid is absorbed, and chicken is 165°F. Sprinkle with olives and parsley and squeeze lemon juice over top; serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 470, Total Fat 10g, Sat Fat 2g, Trans Fat 0g, Chol 95mg, Sodium 780mg, Total Carb 52g, Fiber 5g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 44g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 15%