Chicken
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
- 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.
- 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.
- 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.
- 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.
- Serve and enjoy!
