Orange Scallion Chicken with Spinach and Couscous
A bright, easy weeknight meal of breadcrumb-coated chicken served over spinach-topped couscous with a zesty orange-scallion sauce.
Servings: 4 servings
Ingredients
- 10 ounce couscous one 10-ounce box, prepared according to package directions
- 1/3 cup golden raisins
- 24 ounce boneless skinless chicken breasts
- 1 cup Italian breadcrumbs
- 2 teaspoons olive oil
- 1 clove garlic minced
- 2 oranges juice of both oranges; zest from one orange
- 2 tablespoons soy sauce
- 1/3 cup green onions (scallions) chopped
- 9 ounce fresh spinach
Instructions
- Cook the couscous according to package directions in a medium saucepan; stir in the golden raisins when the couscous is done and set aside.
- Lightly moisten each chicken breast with a little water, then dredge evenly in the Italian breadcrumbs to coat.
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat, add the minced garlic, then add the breaded chicken.
- Fry the chicken about 5 minutes per side, or until cooked through and no longer pink in the center; transfer to a plate and keep warm.
- Meanwhile, zest one orange and squeeze the juice from both oranges into a small saucepan; add the orange zest and 2 tablespoons soy sauce and bring just to a gentle boil for 1 minute.
- Stir the chopped green onions into the sauce, remove from heat, and set aside.
- On each plate, arrange a handful of fresh spinach leaves, top with a portion of the hot couscous and raisins, place a cooked chicken breast on top, and drizzle with the orange-scallion sauce.
Equipment
- Medium Saucepan
- large nonstick skillet
- Measuring Cups and Spoons
- Grater or zester
- Spatula or tongs
- Knife and cutting board
Notes
- Use pre-cooked or quick-cook couscous for faster prep.
- Pat chicken dry before moistening to help breadcrumbs adhere.
- Adjust soy sauce to taste for saltiness.
- Zest oranges before juicing for easier zesting.