Most days we make something good. Some days we make something great. But it’s a rare night indeed that we make something truly completely satisfying. From the citrus tang of the grain to the crunchy, spicy crust to the creamy topping, this dish really hit the spot (as a plus, you can eat the couscous on its own and it’s still tasty)
SPICED CHICKEN WITH COUSCOUS AND AVOCADO
- 2-3 boneless skinless chicken breasts
- 1 tsp paprika
- ½ tsp salt
- ½ tsp pepper
- ½ tsp cayenne pepper
- ½ tsp onion powder
- ½ tsp cumin
- 2 tbsp olive oil
- 2 cups chicken stock
- 10 oz dry, plain couscous
- Juice and zest from two limes
- 2 tbsp minced fresh cilantro
- Flesh from one avocado, chopped
- 2 tbsp plain Greek yogurt
In a small bowl, combine paprika, salt, pepper, cayenne pepper, onion powder, and cumin. Sprinkle over chicken breasts until all meat is well coated. In a medium pot, heat chicken stock to boiling. Meanwhile, in a skillet, heat olive oil over medium-high heat. Place chicken in skillet and cook for seven minutes a side, flipping only once. After the flip, add couscous to stock, stir to incorporate, cover, and remove from heat. Let sit for five minutes. When chicken is cooked, remove from heat and let rest on a cutting board. Add lime juice, zest, and cilantro to couscous, stirring fully. In a small blender or food processor, puree avocado and yogurt.
To serve, slice chicken breast and place atop couscous, topping with avocado mixture.
Makes 2-3 servings. Enjoy!
Recipe credit: Modified from a recipe at Sarcastic Cooking.