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 Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 people
- 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
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