One-Pan Chicken and Couscous
Enjoy a quick and delicious meal with this One-Pan Chicken & Couscous recipe, featuring tender chicken, toasted Israeli couscous, and vibrant veggies cooked together in a single skillet. Perfect for busy weeknights, this dish is packed with flavor, easy to make, and requires minimal cleanup.
Gluten Free, Egg Free, Soy Free, Dairy Free (don’t garnish with parmesan)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4ish servings 1x
Ingredients
Scale
- 1 lb skinless, boneless chicken breast or thighs, cut into 1-inch chunks
- 1 tablespoon. + 2 teaspoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, divided
- 1/8 teaspoon black pepper
- 1 shallot, chopped
- 2 cups grape tomatoes
- 1 1/2 cups Israeli couscous
- 2 1/2 cups vegetable stock
- 4 cups roughly chopped kale or other leafy green
- Parmesan cheese for serving
Instructions
- In a small bowl toss chicken with 1/2 tablespoon olive oil, smoked paprika, 1/4 teaspoon salt, and black pepper.
- To a large skillet over medium heat, add an additional 1/2 tablespoon olive oil. When the pan is hot, add the chicken, searing on all sides until browned.
- Switch heat to low and transfer chicken to a clean bowl and set aside.
- Add another 2 teaspoons olive oil to the skillet. Add shallots and tomatoes. Season with 1/4 teaspoon salt. Sauté until shallots begin to soften and tomatoes begin to burst.
- Add the couscous to the skillet. Toast and let it brown for a few minutes before adding vegetable stock. Gently mix so liquid is evenly distributed. Add kale on top.
- Bring to a boil, then cover and reduce to a simmer, until all liquid is absorbed, about 7 minutes.
- Add chicken back in and toss together. Top with Parmesan cheese before serving.
Keywords: chicken, couscous, 1 pan
Find it online: https://chelseyamernutrition.com/one-pan-chicken-and-couscous/