Pan-Seared Chicken Breasts
with Creamy Leek Pearl Couscous & Apple Salad
Cooking time
20 minutes
Servings
2/4
Calories
910 /serving
Enjoy the crème de la crème of pearl couscous. You’ll combine these nibbly-nubbly multicoloured balls (actually mini pasta spheres) with sautéed leeks, leafy greens and a generous splash of cream. It makes for some seriously luxurious bedding on which to rest golden-seared chicken breasts sprinkled in sweetened lemony herbs. Any way you slice it, the accompanying apple and baby greens salad, laced with our Sweet Cider vinaigrette, creates just the right contrast.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Apple
- 75g Sliced leeks
- 120g Baby greens (baby spinach or kale)
- 45ml Sweet Cider vinaigrette
- 165g Multicoloured pearl couscous
- 45ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Wheat
You will need:
Medium pot
Medium pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
15 g
Sodium
710 mg
Total Carb
94 g
Sugars
18 g
Protein
53 g
Fibre
8 g
Preparation
Cook the chicken
Bring a medium pot of salted water to a boil. Pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before thinly slicing against the grain.
Start the couscous
Meanwhile, add the couscous to the pot of boiling water; stir gently to separate. Boil, 8 to 12 min., until tender. Reserving ¼ cup cooking water (double for 4 portions), drain and rinse. Reserve the pot. Transfer to a bowl and toss with a drizzle of oil to prevent clumping.
Finish the couscous
In the reserved pot, heat 2 tbsp butter (double for 4 portions) on medium. Add the leeks and sauté, 2 to 3 min., until softened. Add the cream, couscous, a handful of spinach and ½ the reserved cooking water. Cook, stirring occasionally, 2 to 3 min., until slightly reduced and the spinach has wilted; season with the remaining spices and S&P.
Make the salad
Meanwhile, halve, core and thinly slice the apple. In a large bowl, combine the apple, vinaigrette, remaining spinach and S&P.
Finish & serve
If the couscous seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the couscous between your plates. Top with the chicken. Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
