Chicken with Israeli Couscous, Spinach and Feta

This is one of my favorite meals. It is SOOO good!

¼ cup flour

2 boneless, skinless chicken breasts

salt and pepper

3 Tbsp olive oil

¾ cup Israeli couscous (not regular couscous, but you can substitute orzo if you need to)

1 shallot, minced (about 3 Tbsp)

3 cloves garlic, minced (about 3 tsp)

½ tsp lemon zest

2 Tbsp fresh lemon juice

¼ tsp red pepper flakes

1 ¾ cups low-sodium chicken broth

6 ounces baby spinach (about 6 cups)

2 ounces feta cheese, crumbled (about ½ cup)

Trim the chicken and pat dry with paper towels. Season with salt and pepper and dredge in flour. Heat 1 Tbsp oil in a 10-inch nonstick skillet over medium-high heat until just smoking. Cook chicken on one side until well-browned (6 to 8 min.).  Flip chicken over, reduce heat to medium and cook until the center is 160 to 165 degrees F (6 to 8 min. longer). Transfer to a plate, tent with foil and put it in a warm (200 degree F) oven.

Wipe out the skillet with paper towels. Add 1 Tbsp oil and the couscous. Toast over medium heat until light golden (about 2 min.). Stir in the shallot, 2 tsp garlic, ¼ tsp lemon zest, and 1/8 tsp red pepper flakes. After about 30 seconds, add the broth and bring to a simmer. Reduce heat to medium-low and cook until couscous is al dente, stirring often (8 to 10 min.).

Mix 1 Tbsp lemon juice and the remaining 1 Tbsp oil, 1 tsp garlic, ¼ tsp zest, and 1/8 tsp pepper flakes together in a small bowl.

Stir in the spinach into the skillet a handful at a time and cook until wilted, about 5 min. Off the heat, stir in the feta and 1 Tbsp lemon juice. Season with salt and pepper to taste.  Place the couscous mixture on plates, top with chicken and drizzle with the lemon juice mixture.

(Recipe from America’s Test Kitchen’s Cooking for Two: 2009)

Advertisements