Easy Pan-Roasted Chicken Meal Prep

Pan-Roasted Chicken Meal Prep with Dijon Mushroom Sauce and Israeli Couscous

Pan-Roasted Chicken recipe

Chicken gets a major flavor upgrade when Dijon mustard is involved. In fact, it’s one of our secret weapons in the kitchen. Hailing from Dijon, France, this grayish-yellow condiment pairs impeccably with garlic and lemon to lend a distinct and rich flavor to the sauce.

Source: HelloFresh

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Easy Pan-Roasted Chicken Meal Prep
chicken mushroom arugula meal prep
Prep Time 15 min
Cook Time 30 min
Servings
people
Prep Time 15 min
Cook Time 30 min
Servings
people
chicken mushroom arugula meal prep
Instructions
  1. Preheat and prep: Wash and dry all produce. Preheat oven to 350 degrees. Bring a medium pot of salted water to a boil. Thinly slice mushrooms and garlic.
  2. Cook the chicken: Heat a large drizzle of olive oil in a large pan over medium heat. Season chicken on all sides with salt and pepper. Cook until browned but not yet cooked through, 2-3 minutes per side. Place on a baking sheet, and bake until juices run clear when pierced with a knife, 10-11 minutes. Let rest 5 minutes.
  3. Cook the couscous: Add Israeli couscous to boiling water, and cook until al dente, 8-9 minutes. Drain (just like pasta).
  4. Cook the mushrooms: Meanwhile, heat a drizzle of olive oil in same pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and toss until browned, 3-4 minutes. Season with salt and pepper
  5. Make the sauce: Add ½ cup water and stock concentrate. Scrape up any browned bits from pan. Simmer on low until reduced by half, 2-3 minutes. Remove pan from heat, and stir in sour cream and 1 tsp Dijon mustard. Season to taste with salt and pepper
  6. Toss the salad and serve: Halve lemon. Toss arugula in a medium bowl with a squeeze of lemon and a large drizzle of olive oil. Season with salt and pepper. Thinly slice chicken, serve on a bed of couscous, drizzle with sauce, and serve alongside salad. Enjoy
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