Honey-Thyme Chicken and Arugula Couscous
Ingredients
- ½ lb boneless, skinless chicken thighs
- 2 tsp honey
- ½ tsp dried thyme
- ½ tsp garlic powder
- ⅛ tsp pepper
- 2 tsp olive oil
- 1 (5.8-oz) pkg roasted garlic and olive oil couscous
- 2 cups arugula (or use baby spinach)
- 1 cup low-sodium chicken broth
Instructions
- Preheat oven to 425°F. Pat chicken dry using paper towels. Drizzle with honey; sprinkle with thyme, garlic powder, and pepper.
- Cook chicken in hot oil in a large cast-iron or ovenproof skillet over medium-high heat 4 to 5 minutes per side or until browned. Transfer to a plate; keep warm.
- Add couscous and arugula to skillet; cook over medium-high heat 2 minutes or until couscous is golden and spinach is wilted. Stir in broth and seasoning packet, scraping skillet to loosen browned bits.
- Bring to a boil; return chicken to skillet. Transfer skillet to oven. Bake 5 minutes or until chicken is done.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
508
|
508
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 37 | 37 |
| Carb (g) | 64 | 64 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 928 | 928 |
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