Ingredients

Ingredients

• 2 Boneless, Skinless Chicken Breasts
• 1 c Pearl Couscous
• 3 Garlic
• 1 Pink Lemon
• 1/2 lb Brussels Sprouts
• 1 Thyme
• 2 tbsp Butter
• 2 tbsp Roasted Almonds
• 1 Shallot
• 1 1/2 tbsp Chicken Spice Blend (All-Purpose Flour & Za'atar)

Instructions

Instructions

1

Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Peel the garlic; using the flat side of your knife, gently smash each clove once. Peel and mince the shallot. Quarter and deseed the lemon.

2

Cook the couscous:

Add the couscous to the pot of boiling water. Cook, uncovered, 8 to 10 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

3

Roast the Brussels sprouts:

While the couscous cooks, place the Brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

4

Coat & cook the chicken:

While the Brussels sprouts roast, place the spice blend on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the spice blend (tapping off any excess). In a large pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the coated chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a plate. Set aside in a warm place.

5

Make the pan sauce:

To the pan of reserved fond, add the garlic, shallot and whole thyme sprigs. Season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the juice of all 4 lemon wedges and 2 tablespoons of water (be careful, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and add the butter; stir until melted. Carefully discard the thyme sprigs and garlic cloves. Season with salt and pepper to taste.

6

Finish the couscous & plate your dish:

To the pot of cooked couscous, add the roasted Brussels sprouts and almonds. Stir to thoroughly combine and season with salt and pepper to taste. Divide the finished couscous between 2 dishes. Top with the cooked chicken. Top the chicken with the pan sauce. Enjoy!