I'm getting into the groove of cooking during the week and then eating the leftovers for work lunches and to get through the weekend. Tonight I'm eating this:
Chicken with Israeli Couscous, Spinach, and Feta
Ingredients:
1/4 cup all-purpose flour
2 (6 to 8 oz) boneless, skinless chicken breasts
salt and pepper
3 Tbs. olive oil
3/4 cup Israeli couscous (or orzo)
1 shallot, minced (about 3 Tbs.)
3 garlic cloves, minced (about 3 Tbs.)
1/2 tsp. grated lemon zest plus 2 Tbs. fresh lemon juice
1/4 tsp. red pepper flakes
1 3/4 cups chicken broth
6 oz baby spinach (about 6 cups)
2 oz feta cheese, crumbled (about 1/2 cup)
Directions:
1. Season chicken with salt and pepper; dredge with flour, shaking off the excess.
2. Heat 1 Tbs. oil in a large, non-stick skillet over medium-high heat until just smoking. Cook chicken until well-browned on the first side, about 6 to 8 minutes. Flip the chicken, reduce the heat to medium, and continue to cook until the thickest part of the breast registers 160 to 165 degrees on an instant read thermometer (6 to 8 minutes longer).
3. Wipe out the skillet with paper towels. Add 1 tbs more oil and the couscous to the skillet; toast over medium heat until light golden (about 2 minutes). Stir in shallot, 2 tsp. of the garlic, 1/4 tsp. of the lemon zest, and 1/8 tsp. of the red pepper flakes and cook until fragrant (about 30 seconds).
4. Stir in the broth and bring to a simmer, then reduce heat to medium-low and cook, stirring often, until liquid is absorbed and couscous is al dente (8 to 10 minutes).
5. Meanwhile, whisk together 1 Tbs. of the lemon juice and remaining olive oil, garlic, lemon zest, and red pepper flakes in a small bowl.
6. Stir in 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 lemon juice. Season with salt and pepper to taste. Divide couscous between two plates, top with chicken, drizzle with lemon juice mixture, and serve.
Makes 2 servings
And it is sooooo yummy!
Chicken with Israeli Couscous, Spinach, and Feta
Ingredients:
1/4 cup all-purpose flour
2 (6 to 8 oz) boneless, skinless chicken breasts
salt and pepper
3 Tbs. olive oil
3/4 cup Israeli couscous (or orzo)
1 shallot, minced (about 3 Tbs.)
3 garlic cloves, minced (about 3 Tbs.)
1/2 tsp. grated lemon zest plus 2 Tbs. fresh lemon juice
1/4 tsp. red pepper flakes
1 3/4 cups chicken broth
6 oz baby spinach (about 6 cups)
2 oz feta cheese, crumbled (about 1/2 cup)
Directions:
1. Season chicken with salt and pepper; dredge with flour, shaking off the excess.
2. Heat 1 Tbs. oil in a large, non-stick skillet over medium-high heat until just smoking. Cook chicken until well-browned on the first side, about 6 to 8 minutes. Flip the chicken, reduce the heat to medium, and continue to cook until the thickest part of the breast registers 160 to 165 degrees on an instant read thermometer (6 to 8 minutes longer).
3. Wipe out the skillet with paper towels. Add 1 tbs more oil and the couscous to the skillet; toast over medium heat until light golden (about 2 minutes). Stir in shallot, 2 tsp. of the garlic, 1/4 tsp. of the lemon zest, and 1/8 tsp. of the red pepper flakes and cook until fragrant (about 30 seconds).
4. Stir in the broth and bring to a simmer, then reduce heat to medium-low and cook, stirring often, until liquid is absorbed and couscous is al dente (8 to 10 minutes).
5. Meanwhile, whisk together 1 Tbs. of the lemon juice and remaining olive oil, garlic, lemon zest, and red pepper flakes in a small bowl.
6. Stir in 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 lemon juice. Season with salt and pepper to taste. Divide couscous between two plates, top with chicken, drizzle with lemon juice mixture, and serve.
Makes 2 servings
And it is sooooo yummy!
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