Honey-Glazed Spiced Chicken

with whole wheat pearled couscous salad

Prep Time: 15 minutes
Cook: 30 minutes
What you’ll need
  • 2 Chicken Breasts, sliced in half 
  • 2 tbsp of Coco Mediterranean Spice OR Pre-Coco Mediterranean Spiced Chicken Breasts Thin Cut Grilled Chicken Breasts 
  • Coco Mediterranean Lemon Dressing
  • 1 Cup (Whole Wheat) Pearled Couscous
  • One Bunch of Fresh Parsley
  • A Few Sprigs of Mint
  • 1 Box of Cherry Tomatoes
  • 4 Persian Cucumbers
  • 1 Bunch of Scallions

What you probably already have:

  • Olive Oil
  • Salt
  • Pepper 
  • 1 Grill Pan
  • 1 Pot 
  • 1 Bowl
From the coco kitchen
  1. Wash and dry the fresh produce. Wash cucumbers and cherry tomatoes and cut in quarters, or a small dice. Rinse the parsley, mint and scallions and pat dry. Finely chop fresh herbs and scallions to your desired size. Toss in a bowl and set aside.
  2. Cook the couscous. Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasted and fragrant, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan. Set aside to cool.
  3. Grill the chicken. Heat a grill pan or skillet on medium high heat and spray with olive oil spray or coat with 1 tsp of olive oil. Drizzle both sides of the chicken with honey. Once hot, add chicken and sear for 4-5 minutes per side. Set aside.
  4. Assemble Couscous Salad . Mix cooled and drained couscous with the rest of the vegetables and herbs and toss with as much prepared dressing as you’d like.
  5. Serve and enjoy!

find a recipe.