Harvest Chicken Couscous Skillet
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $21.00
- Nutrition
- 520 cal · 41g protein
- skillet
- high-protein
🍳 2 pans · Picky-eater safe bet: plain chicken, sauce on the side
Harvest Chicken Couscous Skillet is a Mediterranean weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $21 in groceries. You'll need 2 pans, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain chicken, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken breasts
- 1 lb cubed butternut squash
- 2 count Granny Smith apples
- 1 count red onion
- 1 cup whole wheat couscous
- 1½ cups low-sodium chicken broth
- 5 oz baby spinach
- 3 tbsp apple cider vinegar
- 4 tsp Dijon mustard
- 2 tbsp honey
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Cut the raw chicken into 1-inch pieces and season with salt and pepper. Cut the squash into 1/2-inch cubes if large, dice 1 1/2 apples, and slice the red onion (save a few slices for the salad).
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown the chicken (in 2 batches if the pan is crowded) 5-6 minutes until it reaches 165°F, then move to a plate.
- Add 1 tbsp oil, the squash, and onion to the skillet and cook 8-10 minutes, stirring, until the squash is just tender. Add the diced apples for the last 2 minutes.
- Meanwhile, bring the broth to a boil in a small pot, stir in the dry couscous, cover, and let stand off the heat 5 minutes; fluff with a fork.
- Return the chicken to the skillet. Add 2 tbsp vinegar, 1 tbsp Dijon, and 1 tbsp honey, tossing until glazed, about 1 minute.
- Whisk the remaining vinegar, Dijon, honey, and oil, and toss with the spinach, remaining apple, and onion. Serve the chicken skillet over couscous with the salad.
- Picky eaters can have the plain cooked chicken and couscous with the sauce and salad on the side.
- Make ahead: cube the squash, chop the apples and onion, and mix the dressing up to 1 day ahead and refrigerate; cooked leftovers keep 3 days in the fridge.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 41 g
- Carbohydrates
- 52 g
- Fiber
- 8 g
- Sugar
- 18 g
- Fat
- 13 g
- Saturated fat
- 2 g
- Sodium
- 750 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop