# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon paprika
05 - 2 tablespoons all-purpose flour
→ Garlic Butter
06 - 3 tablespoons unsalted butter
07 - 4 cloves garlic, minced
→ Couscous
08 - 1 1/2 cups couscous
09 - 2 cups low-sodium chicken broth
10 - 1 cup cherry tomatoes, halved
11 - 1/2 cup frozen peas
12 - 1/4 cup fresh parsley, chopped
13 - Zest and juice of 1 lemon
14 - 2 tablespoons olive oil
# Step-by-Step Guide:
01 - Pat chicken breasts dry and season both sides with salt, pepper, and paprika. Lightly dust with flour, shaking off excess.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken breasts and sear until golden brown on both sides, approximately 3-4 minutes per side. Transfer chicken to a plate.
03 - Reduce heat to medium. Add butter to the pan and stir in minced garlic. Sauté for 1 minute until fragrant.
04 - Pour chicken broth into the pan and bring to a simmer, scraping up browned bits from the bottom.
05 - Stir couscous, cherry tomatoes, and peas into the broth. Return chicken breasts to the pan, nestling them into the couscous mixture.
06 - Cover the pan with a lid and cook on low heat for 8-10 minutes until couscous is tender and chicken reaches internal temperature of 165°F.
07 - Remove from heat. Sprinkle with lemon zest, lemon juice, and chopped parsley. Fluff couscous with a fork, slice chicken if desired, and serve immediately.
