Simple pantry ingredients make a flavourful sweet-and-sticky glaze for juicy chicken thighs. Feel free to use frozen broccoli for the couscous, if that's what you have on hand. (Psst, it's cheaper than fresh broccoli, and precut florets will cut down on prep time.) Cost: $3.50 per serving
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Lemon-Broccoli Couscous:
Maple-Mustard Chicken:
Method
Maple-Mustard Chicken: In small bowl, whisk together mustard, maple syrup, vinegar and sesame oil. Set aside. (Make-ahead: Cover and refrigerate for up to 24 hours.)Sprinkle chicken with salt and pepper. In nonstick skillet, heat olive oil over medium heat; cook chicken, turning once, until golden and no longer pink inside and juices run clear when chicken is pierced, about 10 minutes. Remove chicken to plate; cover to keep warm.
Drain fat from pan; reduce heat to medium-low. Add mustard mixture; cook, stirring and scraping up browned bits, until slightly thickened, about 30 seconds. Return chicken to pan; cook, stirring, until glazed and heated through, about 2 minutes.
Lemon-Broccoli Couscous: While chicken is cooking, in heatproof bowl, whisk couscous with salt; pour in boiling water. Cover tightly with plastic wrap; let stand until no liquid remains, about 5 minutes. Fluff with fork.
Meanwhile, in small saucepan of boiling water, cook broccoli until tender-crisp, about 1 minute; drain. Stir into couscous. Stir in lemon zest and lemon juice. Serve with chicken.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 551 mg
- Sugars 7 g
- Protein 27 g
- Calories 313.0
- Total fat 9 g
- Potassium 474 mg
- Cholesterol 93 mg
- Saturated fat 2 g
- Total carbohydrate 31 g
%RDI
- Iron 16.0
- Folate 17.0
- Calcium 5.0
- Vitamin A 12.0
- Vitamin C 40.0
