Honey Mustard Chicken Couscous Bowls

Honey mustard chicken couscous bowls with crisp cucumber, tomato, and spinach make an easy, balanced stovetop dinner ready in about 30 minutes.

Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds chicken breasts, boneless, skinless
• 1.5 cups couscous
• 1.5 cups low-sodium chicken broth
• 1 medium cucumber
• 2 medium tomatoes
• 5 ounces baby spinach
• 0.5 cup honey mustard
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Bring the chicken broth to a boil in a medium saucepan. Stir in the couscous, cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork. (about 7 min) — Boiling, then off heat
2. While the couscous rests, cut the cucumber and tomatoes into bite-size pieces. Season the chicken breasts on both sides with the salt and pepper. (about 3 min) — Room temperature
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes per side, until the thickest part reaches 165°F on an instant-read thermometer. Transfer to a cutting board and rest for 5 minutes, then slice. (about 12 min) — Medium-high heat
4. Add the spinach to the warm skillet and cook for 1 to 2 minutes, stirring, until just wilted. (about 2 min) — Medium heat
5. Divide the couscous among four bowls. Add the cucumber, tomatoes, spinach, and sliced chicken. Drizzle with the honey mustard and serve. (about 2 min) — Warm