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Seared Chicken Over Pearl Couscous

with Snow Peas & Goat Cheese Dressing

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  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Flavorful chicken thighs get served over a bed of fluffy pearl couscous and crisp spring peas, tossed with our sweet and juicy marinated tomatoes—all topped with a tangy, creamy goat cheese dressing.

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fresh
ingredients
Seared Chicken Over Pearl Couscous with Snow Peas & Goat Cheese Dressing
Title
  • ¾ lb Boneless, Skinless Chicken Thighs
  • ½ cup Pearl Couscous
  • 4 oz Grape Or Cherry Tomatoes
  • 1 clove Garlic
  • 1 bunch Parsley
  • 1 Tbsp Red Wine Vinegar
  • 3 Tbsps Spreadable Goat Cheese
  • 2 Tbsps Roasted Almonds
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika, & Whole Dried Parsley)
  • 4 oz Snow Peas
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & marinate the tomatoes:
1 Prepare the ingredients & marinate the tomatoes:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the peas. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds. Roughly chop the parsley leaves and stems. Halve the tomatoes; place in a medium bowl. Add the vinegar and 1 tablespoon of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.  

Cook the couscous & snow peas:
2 Cook the couscous & snow peas:

While the tomatoes marinate, add the couscous to the pot of boiling water. Cook 4 minutes. Add the halved peas to the pot and continue to cook, 1 to 2 minutes, or until the couscous is tender and the peas are bright green. Drain thoroughly and rinse under cold water 1 to 2 minutes to stop the cooking process. Transfer to the bowl of marinated tomatoes and stir to combine. Season with salt and pepper to taste.  

Cook the chicken:
3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you will have extra). In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board and loosely cover with aluminum foil to keep warm.
GRILL: Pat the chicken dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you will have extra). Grill the seasoned chicken 5 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board and loosely cover with aluminum foil to keep warm. 

Make the dressing:
4 Make the dressing:

In a bowl, combine the cheese1 tablespoon of olive oil1 tablespoon of water, and as much of the garlic paste as you’d like. Whisk until smooth. Season with salt and pepper.  

Slice the chicken & serve your dish:
5 Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Serve the sliced chicken over the finished couscous. Top with the dressing and chopped almonds and parsley. Enjoy! 

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Prepare the ingredients & marinate the tomatoes:
1 Prepare the ingredients & marinate the tomatoes:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the peas. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds. Roughly chop the parsley leaves and stems. Halve the tomatoes; place in a medium bowl. Add the vinegar and 1 tablespoon of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.  

2 Cook the couscous & snow peas:

While the tomatoes marinate, add the couscous to the pot of boiling water. Cook 4 minutes. Add the halved peas to the pot and continue to cook, 1 to 2 minutes, or until the couscous is tender and the peas are bright green. Drain thoroughly and rinse under cold water 1 to 2 minutes to stop the cooking process. Transfer to the bowl of marinated tomatoes and stir to combine. Season with salt and pepper to taste.  

Cook the couscous & snow peas:
Cook the chicken:
3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you will have extra). In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board and loosely cover with aluminum foil to keep warm.
GRILL: Pat the chicken dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you will have extra). Grill the seasoned chicken 5 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board and loosely cover with aluminum foil to keep warm. 

4 Make the dressing:

In a bowl, combine the cheese1 tablespoon of olive oil1 tablespoon of water, and as much of the garlic paste as you’d like. Whisk until smooth. Season with salt and pepper.  

Make the dressing:
Slice the chicken & serve your dish:
5 Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Serve the sliced chicken over the finished couscous. Top with the dressing and chopped almonds and parsley. Enjoy!