Name: Chicken, Apple & Squash Skillet over Couscous with Spinach Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 1 ½ small butternut squash; 1.02 kg chicken breasts, boneless skinless; 1420 ml chicken or vegetable broth; 3 Granny Smith apples; 1 ½ small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 1 ½ medium red onions; 1 ½ cups whole wheat couscous; all-purpose flour; apple cider vinegar; black pepper; Dijon mustard; extra virgin olive oil; honey; salt

Chicken, Apple & Squash Skillet over Couscous with Spinach SaladChicken, Apple & Squash Skillet over Couscous with Spinach Salad — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

1 ½ small butternut squash

1.02 kg chicken breasts, boneless skinless

1420 ml chicken or vegetable broth

3 Granny Smith apples

1 ½ small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

1 ½ medium red onions

1 ½ cups whole wheat couscous

all-purpose flour

apple cider vinegar

black pepper

Dijon mustard

extra virgin olive oil

honey

salt

Instructions

In a medium saucepan, bring broth to a boil. Once boiling, remove from heat, add couscous, and stir to combine. Cover and let stand for 10 minutes; fluff with a fork right before serving.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Sprinkle with flour, salt, and pepper on both sides.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. (Reserve pot for later use.)

While the chicken is cooking, using a clean cutting board, halve, peel, and thinly slice onions. Place in a large bowl.

Quarter, core, and slice apples into wedges; add to the bowl with the onion.

Trim and peel each squash. Halve lengthwise, scrape out seeds, and medium dice; add to the bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add half to the bowl with the veggies and apple (reserve remaining parsley for garnish).

Return pot to medium heat, add more oil, and swirl to coat the bottom. Add veggies, apple, parsley, salt, and pepper; cook, stirring occasionally, until starting to soften, 4-5 minutes. (Reserve bowl for next step.)

While the veggies are cooking, place vinegar, oil, Dijon, salt, and pepper in the reserved bowl. Whisk to combine the dressing.

When the veggies and apple are soft, add broth, vinegar, honey, and Dijon to the pot; stir to combine and continue to cook, stirring occasionally, until apple and squash are tender, 5-6 minutes more.

Meanwhile, halve tomatoes. Add to the bowl with the dressing, along with the spinach, and toss to combine the salad.

Return chicken to the pot with the veggies and apple; continue to cook, turning the chicken occasionally, until warmed through, 2-3 minutes more.

To serve, divide couscous, chicken sauté, and salad between plates. Garnish with remaining parsley and enjoy!

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