- 2
Ingredients
- Israeli couscous is larger than traditional couscous and therefore must be simmered. Orzo may be substituted.
- 1/4 c. all-purpose flour
- 2 (6-8 oz.) boneless, skinless chicken breasts, trimmed
- table salt and ground black pepper
- 3 Tb. olive oil
- 3/4 c. Israeli couscous
- 1 shallot, minced (about 3 Tb.)
- 3 garlic cloves, minced (about 3 tsp.)
- 1/2 tsp. grated zest + 2 Tb. fresh juice, from 1 lemon
- 1/4 tsp. red pepper flakes
- 1 3/4 c. chicken broth
- 6 oz. baby spinach, (about 6 c.)
- 2 oz. feta cheese, crumbled (about 1/2 c.)
Preparation
Step 1
1. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Place the flour in a shallow dish. Pat the chicken dry with paper towels and season with salt and pepper. Working with one breast at a time, dredge the chicken in the flour, shaking off the excess.
2. Heat 1 Tb. of the oil in a 10" nonstick skillet over medium-high heat until just smoking. Carefully lay the chicken breass in the skillet and cook until well browned on the first side, 6-8 minutes. Flip the chicken breasts, reduce the heat to medium, and continue to cook until the thickest part of the breast registers 160-165 degrees on an instant-read thermometer, 6-8 minutes longer. Transfer the chicken to a plate, tent loosely with foil, and let rest in the warm oven while preparing the couscous.
3. Wipe out the skillet with a wad of paper towels. Add 1 Tb. more oil and the couscous to the skillet and toast over medium heat until light golden, about 2 minutes. Stir in the shallot, 2 tsp. of the garlic, 1/4 tsp. of the pepper flakes and cook until fragrant, about 30 seconds.
4. Stir in the broth and bring to a simmer, then reduce the heat to medium-low and cook, stirring often, until the liquid is absorbed and the couscous is al dente, 8-10 minutes.
5. Meanwhile, whisk 1 Tb. of the lemon juice, remaining 1 Tb. oil, remaining 1 tsp. garlic, remaining 1/4 tsp. lemon zest, and remaining 1/8 tsp.pepper flakes together in a small bowl.
6. Stir the spinach, one handful at a time, into the skillet and cook until wilted, about 5 minutes. Off the heat, stir in the feta and remaining 1 Tb. lemon juice and season with salt and pepper to taste. Divide the couscous between two plates and top with the chicken. Drizzle with the lemon juice mixture and serve.