Ingredients
Equipment
Method
Method:
- Start by bringing 1 ½ cups of water to a boil in a medium pot. Once boiling, remove it from heat and stir in the couscous and golden raisins. Cover and let it sit for about 5 minutes until the couscous absorbs the water. Fluff with a fork and set aside.
- While the couscous is sitting, preheat your skillet over medium heat and add the olive oil. Take your chicken breasts and pat them dry with a paper towel. Season the chicken with salt and pepper, then coat each breast in the Italian breadcrumbs, ensuring a nice even layer.
- Once the skillet is hot, add the breaded chicken breasts. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the fresh spinach and cook for 2-3 minutes, stirring occasionally until wilted. Add the chopped green onions and toss to combine.
- In a small bowl, combine the juice of the two oranges and the soy sauce. Stir well. Pour this mixture into the skillet with the spinach and garlic, and bring to a simmer for 2 minutes.
- Slice the cooked chicken breasts and place them on a plate. Spoon the sautéed spinach mixture over the chicken, then serve the couscous on the side. Drizzle any extra orange sauce over the top for an added burst of flavor. Enjoy your Orange Scallion Chicken with Spinach and Couscous!
Notes
- Allow the dish to cool before storing in an airtight container in the fridge for up to 3 days.
- For meal prep, the chicken and spinach mixture can be frozen for up to 2 months.
- Use a meat thermometer to ensure chicken is cooked through for safety.