Chicken with Israeli Couscous, Spinach, and Feta

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 567.5
  • Total Fat: 21.9 g
  • Cholesterol: 104.4 mg
  • Sodium: 1,254.8 mg
  • Total Carbs: 45.6 g
  • Dietary Fiber: 4.4 g
  • Protein: 45.9 g

View full nutritional breakdown of Chicken with Israeli Couscous, Spinach, and Feta calories by ingredient
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Introduction

A lemon-garlic all-in-one chicken dish that will knock your socks off! A lemon-garlic all-in-one chicken dish that will knock your socks off!
Number of Servings: 3

Ingredients

    1/4 cup all-purpose flour
    3 (5-oz.) boneless, skinless chicken breasts, pounded to even thickness
    salt and pepper to taste
    3 Tbs. olive oil
    3/4 cup Israeli couscous
    1 shallot, minced
    3 garlic cloves, minced
    1/2 tsp. grated lemon zest
    2 Tbs. lemon juice
    1/4 tsp. (+/- ) red pepper flakes
    1 3/4 cups (14.5 oz. can) fat-free chicken broth
    5-6 oz. of fresh baby spinach, or a 10-oz. pkg frozen spinach, thawed and drained
    1/2 cup crumbled feta cheese


Directions

Turn oven or toaster-oven on to 200 degrees (*or use microwave on 10% power). Season chicken with salt and pepper to taste. Dredge chicken in flour and shake off excess.

Heat 1 Tbs. oil in large non-stick skillet or fryer over medium-high heat until it begins to smoke. Cook chicken until well-browned on first side. Flip chicken, reducing heat to medium and cook until done (instant-read meat thermometer should register 160-165 degrees). Transfer chicken to oven or microwave safe dish, cover loosely and let rest in warm oven or keep warm in microwave at 10% power).

Wipe out skillet with paper towels. Add 1 Tbs. more oil and couscous to skillet and toast a couple of minutes until golden. Stir in the shallot, only 2 tsp. of the garlic, and half each of the lemon zest and red pepper flakes and cook until fragrant (about 30 seconds).

Stir in broth and bring to a boil, then reduce heat to medium-low and simmer (stirring often) until liquid is absorbed and couscous is al dente (12-14 minutes).

While couscous is simmering, whisk together 1 Tbs. lemon juice and the remaining olive oil, garlic, red pepper flakes and lemon zest in a small bowl.

Stir in the fresh spinach, one handful at a time, into the skillet and cook until wilted (about 5 minutes), or half a 10-oz. package of thawed frozen spinach, separating with a fork until heated through. Remove from heat and stir in feta and remaining lemon juice. Season with more salt and pepper, if desired. Divide couscous between 3 plates, top with chicken, drizzle with lemon juice mixture, and serve.



Serving Size: makes 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user G0D0WHY.

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