Chicken and Couscous with Spinach

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 44 days ago, viewed by 154
yield2 portionstotal time25m

Pan fried chicken breast over couscous with butter poached spinach.

What you will need

6 Tbsp Unsalted Butter

Water

10 oz. Garlic and Olive Oil Couscous

2 lb Washed Spinach

Salt

Black Pepper

2 lb Skin-On Chicken Breast

Olive Oil

(Nutritional facts 248 calories, 21.65 g fat, 5.75 g carbohydrates, 8.82 g protein, 62 mg cholesterol, 268 mg sodium)

How to cook

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Gather the ingredients.

MAKE THE COUSCOUS

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ching lid. 1 box of couscous should be more than enough for 4 servings.

Prepare couscous. Melt 2 Tablespoons of butter in a soup pot that has a matching lid. 1 box of couscous should be more than enough for 4 servings.

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Add 1 1/4 cups of Water. Bring to a boil over high heat.

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water.

Open the couscous box. Pull out the seasoning packet and empty it into the water.

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 minutes.

Stir in the couscous. Cover the pot and remove from heat. Set a timer for 5 minutes.

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s to fluff it up so it doesn't stick together too much as it sits. Now you can cover it up again until you're ready to serve.

When your timer goes off, take a fork and scrape the surface fo the couscous to fluff it up so it doesn't stick together too much as it sits. Now you can cover it up again until you're ready to serve.

BUTTER POACHED SPINACH

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Melt the butter in a large pan over medium heat.

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dium heat, turning the spinach frequently until all of the leaves are shiny.

Once the butter is melted, add the washed spinach. Continue cooking over medium heat, turning the spinach frequently until all of the leaves are shiny.

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Season as needed with salt and freshly ground black pepper.

PAN FRIED CHICKEN BREAST

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er. Trim away any extra skin or fat if necessary.

Season the chicken breast generously on both sides with salt and black pepper. Trim away any extra skin or fat if necessary.

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himmering, nearly smoking. Hot oil is crucial to crisping up the chicken skin.

Warm up some oil in a heavy skillet over high heat. Wait until the oil is shimmering, nearly smoking. Hot oil is crucial to crisping up the chicken skin.

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ive it a little press to seal the skin to the pan. Reduce the heat slightly to medium-high. Don't touch the chicken for at least 5 minutes. It's important to let the skin crisp undisturbed.

When the oil is hot, place the chicken breast in the pan, skin-side down. Give it a little press to seal the skin to the pan. Reduce the heat slightly to medium-high. Don't touch the chicken for at least 5 minutes. It's important to let the skin crisp undisturbed.

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ntly release the skin from the pan with a thin steel spatula. Flip it over to cook the opposite side until done. Internal temperature should be about 165°F. Check the internal temperature at the thickest part of the breast.

When you can see that the edges of the skin are golden brown and crispy, gently release the skin from the pan with a thin steel spatula. Flip it over to cook the opposite side until done. Internal temperature should be about 165°F. Check the internal temperature at the thickest part of the breast.

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 are present. Slice with a sharp knife, through the skin first.

To make the chicken a little manageable, slice it up. Remove any bones that are present. Slice with a sharp knife, through the skin first.

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Serve chicken breast over couscous and spinach.

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