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.

Source: HelloFresh

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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.

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Course

Lunch

Cuisine

Mediterranean

Keyword

Chicken, Meal Prep

Prep Time

15 min

Cook Time

30 min

Servings

people MetricUS Imperial

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

Course Lunch Cuisine Mediterranean Keyword Chicken, Meal Prep Prep Time 15 min Cook Time 30 min Servings people MetricUS Imperial 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

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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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