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One Pan Lemon-Olive Chicken with Couscous
Recipes
One Pan Lemon-Olive Chicken with Couscous
4 servings
30 minutes total

Ingredients

  • 2 lemons
  • 2 boneless, skinless chicken breasts (about 1 ½ lb)
  • 1 ¾ teaspoons sazon (or complete) seasoning, divided
  • 1 tablespoon olive oil
  • 8 oz diced yellow onions
  • 1 teaspoon minced garlic
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground turmeric
  • 1 cup dry couscous
  • 1 ½ cups chicken stock (or broth)
  • ½ cup pitted green olives
  • 3 tablespoons fresh Italian parsley

Steps

    1. Halve lemons. Cut chicken into 1-inch chunks and coat with 1 teaspoon seasoning (wash hands).
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add lemons, cut-side down. Cook 2–3 minutes until well browned, then remove from pan. Add chicken; cook 8 minutes, stirring occasionally, or until browned. Remove chicken from pan.
    3. Stir onions into same pan. Cook 5–6 minutes, stirring occasionally until onions are softened and begin to brown. Stir in garlic, ginger, cumin, paprika, turmeric, cinnamon, and remaining ¾ teaspoon seasoning. Cook and stir 1 minute.
    4. Return chicken to pan and add stock; bring to a boil. Stir in couscous. Cover and reduce heat to low. Cook 5 minutes or until couscous is tender, liquid is absorbed, and chicken is 165°F. Chop olives and parsley coarsely. Sprinkle chicken with olives and parsley and squeeze lemon juice over top; serve.

Amount per ¼ recipe serving: Calories 440, Total Fat 10g, Sat Fat 1.5g, Trans Fat 0g, Chol 95mg, Sodium 800mg, Total Carb 41g, Fiber 3g, Sugars 3g, Protein 42g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%