Dinner

Chicken with Israeli Couscous, Spinach, and Feta is for Dinner.

Chicken with Israeli Couscous, Spinach, and Feta takes 15 minutes to prepare.

Chicken with Israeli Couscous, Spinach, and Feta takes 30 minutes to cook.

Chicken with Israeli Couscous, Spinach, and Feta makes 3 servings.

The ingredients for Chicken with Israeli Couscous, Spinach, and Feta are:

1/4 cup all-purpose flour
3 (5-oz.) boneless, skinless chicken breasts, pounded to even thickness
salt and pepper to taste
3 Tbs. olive oil
3/4 cup Israeli couscous
1 shallot, minced
3 garlic cloves, minced
1/2 tsp. grated lemon zest
2 Tbs. lemon juice
1/4 tsp. (+/- ) red pepper flakes
1 3/4 cups (14.5 oz. can) fat-free chicken broth
5-6 oz. of fresh baby spinach, or a 10-oz. pkg frozen spinach, thawed and drained
1/2 cup crumbled feta cheese

Here is how you make Chicken with Israeli Couscous, Spinach, and Feta:

Turn oven or toaster-oven on to 200 degrees (*or use microwave on 10% power). Season chicken with salt and pepper to taste. Dredge chicken in flour and shake off excess.Heat 1 Tbs. oil in large non-stick skillet or fryer over medium-high heat until it begins to smoke. Cook chicken until well-browned on first side. Flip chicken, reducing heat to medium and cook until done (instant-read meat thermometer should register 160-165 degrees). Transfer chicken to oven or microwave safe dish, cover loosely and let rest in warm oven or keep warm in microwave at 10% power).Wipe out skillet with paper towels. Add 1 Tbs. more oil and couscous to skillet and toast a couple of minutes until golden. Stir in the shallot, only 2 tsp. of the garlic, and half each of the lemon zest and red pepper flakes and cook until fragrant (about 30 seconds).Stir in broth and bring to a boil, then reduce heat to medium-low and simmer (stirring often) until liquid is absorbed and couscous is al dente (12-14 minutes).While couscous is simmering, whisk together 1 Tbs. lemon juice and the remaining olive oil, garlic, red pepper flakes and lemon zest in a small bowl.Stir in the fresh spinach, one handful at a time, into the skillet and cook until wilted (about 5 minutes), or half a 10-oz. package of thawed frozen spinach, separating with a fork until heated through. Remove from heat and stir in feta and remaining lemon juice. Season with more salt and pepper, if desired. Divide couscous between 3 plates, top with chicken, drizzle with lemon juice mixture, and serve.Serving Size:?makes 3 servingsNumber of Servings: 3Recipe submitted by SparkPeople user G0D0WHY.

The nutritional information for Chicken with Israeli Couscous, Spinach, and Feta is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 567.5

• Total Fat: 21.9 g
• Cholesterol: 104.4 mg
• Sodium: 1,254.8 mg
• Total Carbs: 45.6 g
• Dietary Fiber: 4.4 g
• Protein: 45.9 g