Pan-Seared Chicken with Herbed Couscous and Cherry Tomatoes
Ingredients
- 1½ poundchicken breast (boneless, skinless)
- 1½ cupcouscous
- 2¼ cupchicken broth
- 1 poundcherry tomatoes
- 1 mediumyellow onion
- 3 clovesgarlic
- ¼ cupfresh parsley
- ¼ cupfresh basil
- 1lemon
- 3 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Halve 1 pound cherry tomatoes.
- 04
Chop 1/4 cup fresh parsley.
- 05
Chop 1/4 cup fresh basil.
- 06
Cut 1 lemon in half for juicing.
Method
- 01
Pat chicken dry and season all over with salt and pepper.
- 02
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add chicken and sear 4 to 5 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a cutting board.
- 03
Add remaining 1 1/2 tablespoons olive oil to the same skillet over medium heat. Stir in diced onion and cook 2 minutes, then add minced garlic and cook another minute until fragrant.
- 04
Pour in chicken broth and bring to a simmer. Add couscous and stir to combine, then remove from heat. Cover and let sit 5 minutes.
- 05
Fold in halved cherry tomatoes, chopped parsley, chopped basil, and the juice of 1 lemon. Slice chicken and lay on top. Taste and adjust salt and pepper.
- 06
Serve warm, dividing chicken and couscous among bowls.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes when you cook the garlic. A pinch of smoked paprika sprinkled on the chicken before searing adds depth. If you like heat, finish with a small pinch of cayenne.