If you’re looking to take your meal prep game to the next level, look no further than this Pan-Roasted Chicken Meal Prep with Dijon Mushroom Sauce and Israeli Couscous. Chicken gets a major flavor boost when Dijon mustard is involved, adding a distinct and rich taste that will keep your taste buds happy all week long. This recipe combines the savory goodness of pan-roasted chicken with a creamy, garlicky Dijon mushroom sauce and the satisfying chew of whole wheat Israeli couscous. Add a fresh arugula salad for a complete and balanced meal that’s perfect for lunch or dinner.
Ingredients:
- 8 oz button mushrooms, thinly sliced
- 2 cloves garlic, minced
- 24 oz chicken breasts
- 1 cup whole wheat Israeli couscous
- 1 oz chicken stock concentrate
- 8 tablespoon sour cream
- 2 teaspoon Dijon mustard
- 1 lemon, halved
- 4 oz arugula
- 10 teaspoon olive oil
- Salt and pepper, to taste
How to Store:
- Divide the meal into airtight meal prep containers and store them in the refrigerator for up to 4 days. This makes for a quick and easy lunch or dinner that you can enjoy throughout the week.
How to Reheat:
- To reheat, simply microwave each container for 1-2 minutes, or until the chicken and couscous are warmed through. Reheat the mushroom sauce gently, if needed, to maintain its creamy texture. Serve the salad fresh on the side to keep the arugula crisp.
This Pan-Roasted Chicken Meal Prep with Dijon Mushroom Sauce and Israeli Couscous is a flavorful, balanced meal that’s perfect for any day of the week. With the savory taste of Dijon mustard, the creaminess of sour cream, and the satisfying chew of Israeli couscous, this meal prep will keep you satisfied and looking forward to your next meal. Give it a try and see how easy it is to elevate your meal prep routine!
Ready to take your meal prep to the next level? Try this delicious Pan-Roasted Chicken with Dijon Mushroom Sauce and Israeli Couscous recipe and share your creations with us! Use the hashtag #MealPrepOnFleek on social media to inspire others to enjoy flavorful and satisfying meals. Happy cooking!
Ingredients
- 8 oz Button Mushrooms
- 2 cloves garlic
- 24 oz Chicken Breasts
- 1 cup Whole Wheat Israeli Couscous
- 1 oz Chicken Stock Concentrate
- 8 tablespoon Sour Cream
- 2 teaspoon Dijon Mustard
- 1 ea Lemon
- 4 oz Arugala
- 10 teaspoon olive oil
Instructions
- 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.
- 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.
- Cook the couscous: Add Israeli couscous to boiling water, and cook until al dente, 8-9 minutes. Drain (just like pasta).
- 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
- 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
- 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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