Easy Pan-Roasted Chicken Meal Prep

chicken mushroom arugula 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

easy-pan-roasted-chicken-meal-prep

Easy Pan-Roasted Chicken Meal Prep

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.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Lunch
Cuisine: Mediterranean
Keyword: Chicken, Meal Prep
Servings: 4 people

Ingredients

  • 8 oz Button Mushrooms
  • 2 cloves garlic
  • 24 oz Chicken Breasts
  • 1 cup Whole Wheat Israeli Couscous
  • 1 oz Chicken Stock Concentrate
  • 8 tbsp Sour Cream
  • 2 tsp Dijon Mustard
  • 1 ea Lemon
  • 4 oz Arugala
  • 10 tsp 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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