Spice-Rubbed Chicken with Israeli Couscous
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Transform ordinary chicken breast and spinach into an exotic dinner in just a few quick steps.
Ingredients
2 1/2 tsp. olive oil
1/4 c. Israeli (pearl) couscous
1 clove garlic
Coarse salt and ground pepper
2 c. baby spinach
1 tbsp. sliced almonds
1 boneless chicken breast half
1 1/2 tsp. garam masala
Instructions
In a small saucepan, heat 1/2 teaspoon oil over medium. Add couscous; cook, stirring, until lightly toasted, 1 to 2 minutes. Add 1/2 cup water and garlic; season with salt and pepper. Bring to a boil; cover, and reduce heat to low. Cook until liquid is almost absorbed, about 6 minutes. Add spinach, and cook until couscous is tender, 1 minute. Stir in almonds, and set aside.
Sprinkle chicken with garam masala; season with salt and pepper. In a small skillet over medium-low, heat remaining 2 teaspoons oil. Add chicken; cook until opaque throughout, 6 to 8 minutes per side. Slice chicken; serve with couscous.
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