Creamy Garlic Lemon Couscous with Chicken
1 cup of Israeli couscous 2 boneless skinless chicken breasts 1 1/2 cups of chicken stock 1/2 cup of heavy cream 1/2 cup of finely shredded Parmesan cheese 4 cloves of garlic, minced Juice from 2 lemons 1/2 teaspoon of garlic powder 1/2 teaspoon of onion powder 1/2 teaspoon of Italian seasoning 1/4 teaspoon of red pepper flakes 1/4 teaspoon of salt Fresh parsley, finely chopped (garnish) Lemon wedges (garnish)
You will also need a SIGNATUREseries Cast Iron Skillet.
Season 2 boneless skinless chicken breasts with garlic powder, onion powder, salt, and Italian seasoning.
In a 10" cast iron skillet over medium heat, melt 1 tablespoon of butter.
Add the seasoned chicken and cook for 2-3 minutes on the first side until golden brown. Flip and cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Transfer the chicken to a plate and set aside.
In the same skillet, add the juice from 2 lemons, 4 minced garlic cloves, and a pinch of red pepper flakes. Cook for about 60 seconds while stirring.
Add the couscous and cook for 2-3 minutes, stirring consistently until lightly toasted.
Pour in 1 1/2 cups of chicken stock and bring it to a simmer.
Once simmering, return the chicken breasts to the skillet, cover, and cook for 10-12 minutes over medium to medium-low heat.
Transfer the chicken back to a plate.
Stir 1/2 cup of heavy cream and 1/2 cup of finely shredded Parmesan cheese into the couscous.
Return the chicken to the couscous and garnish with finely chopped fresh herbs, additional Parmesan, and lemon wedges.
This dish was crafted by Fallon Blackburn. For more of her recipes, check out her Instagram profile @espressoandlime.