Chicken with Israeli Couscous (or Orzo), Spinach, and Feta

Chicken with Israeli Couscous (or Orzo), Spinach, and Feta
Serves 2
This is an easy dinner for two that only uses one pan. It is also a great method to use for cooking boneless, skinless chicken breasts so they stay juicy and delicious!
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Total Time
35 min
Total Time
35 min
Ingredients
  1. 1/2 cup unbleached all-purpose flour
  2. 2 (6 to 8 oz) boneless, skinless chicken breasts, trimmed
  3. Salt and pepper
  4. 3 tbsp olive oil
  5. 3/4 cup Israeli couscous (you can substitute orzo, too)
  6. 1 shallot, minced (about 3 tbsp)
  7. 3 garlic cloves, minced (about 3 tbsp)
  8. 1/2 tsp grated lemon zest
  9. 2 tbsp fresh lemon juice
  10. 1/4 tsp red pepper flakes
  11. 1 3/4 cups low-sodium chicken broth
  12. 6 oz baby spinach (about 6 cups)
  13. 2 oz feta cheese, crumbled (about 1/2 cup)
Instructions
  1. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Place the flour in a shallow dish. Pat the chicken dry with paper towels and season with salt and pepper. Working with one breast at a time, dredge the chicken in the flour, shaking off the excess.
  2. Heat 1 tbsp of oil in a 10-inch non-stick skillet over medium-high heat until just smoking. Carefully lay the chicken breasts in the skillet and cook until well browned on the first side, 6 to 8 minutes. Flip the chicken breasts, reduce the heat to medium, and continue to cook for 6 to 8 minutes longer. Transfer the chicken to a plate, tent loosely with foil, and let rest in the warm oven while preparing the couscous.
  3. Wipe out the skillet with paper towels. Add 1 tbsp more oil and the couscous to the skillet and toast over medium heat until light golden, about 2 minutes. Stir in the shallot, 2 tsp of the garlic, 1/4 tsp of the lemon zest, and 1/8 tsp of the pepper flakes and cook until fragrant, about 30 seconds.
  4. Stir in the broth and bring to a simmer, then reduce the heat to medium-low and cook, stirring often, until the liquid is absorbed and the couscous is al dente, 8 to 10 minutes.
  5. Meanwhile, whisk in 1 tbsp of the lemon juice, remaining 1 tbsp oil, remaining 1 tsp garlic, remaining 1/4 tsp lemon zest, and remaining 1/8 tsp pepper flakes together in a small bowl.
  6. Stir the spinach, one handful at a time, into the skillet and cook until wilted, about 5 minutes. Off the heat, stir in the feta and remaining 1 tbsp lemon juice and season with salt and pepper to taste. Divide the couscous between two plates and top with the chicken. Drizzle with lemon juice mixture and serve.
The Crabby Chef https://zomgsustenance.com/