Pan-Roasted Chicken Meal Prep with Dijon Mushroom Sauce and Israeli Couscous
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.
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.
Course Lunch
Cuisine Mediterranean
Keyword Chicken, Meal Prep
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4people
Calories 589.01kcal
Author Meal Prep on Fleek
Ingredients
8ozButton Mushrooms
2clovesgarlic
24ozChicken Breasts
1cupWhole Wheat Israeli Couscous
1ozChicken Stock Concentrate
8tablespoonSour Cream
2teaspoonDijon Mustard
1eaLemon
4ozArugala
10teaspoonolive 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