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Prep time
5 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
Effortless and comforting, this chicken couscous recipe is the ideal choice for all your weeknight meals. Layered with fluffy couscous, hearty chicken, and lightly crunchy veggies, it brings gorgeous flavors and textures that melt right onto your taste buds. Everything comes together in around 20 minutes, giving you a quick dish that guarantees to impress every time. —Luna Regina
Ingredients
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24 ounces
boneless chicken breast
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5 ounces
dried couscous
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1 ounce
carrot (diced)
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4 ounces
broccoli (florets separated)
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4 ounces
canned chickpeas
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1/4 cup
parsley (chopped)
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1 teaspoon
thyme (chopped)
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1 1/2 cups
unsalted chicken broth
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1 tablespoon
unsalted butter
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1/2 teaspoon
salt
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1/4 teaspoon
ground black pepper
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1 1/2 teaspoons
Cajun seasoning
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1/2 teaspoon
paprika
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2 teaspoons
garlic powder
Directions
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Butterfly the Chicken: Slice 24 oz boneless chicken breast in half from the side using a sawing motion, but leave about 1/4 inch so the separated sides are still connected.
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Season the Chicken: Dry-rub 1/4 tsp ground black pepper, 1 1/2 tsp Cajun seasoning, 1/2 tsp paprika, and 1 tsp garlic powder all over the chicken. Make sure to include the butterflied insides as well.
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Air-fry the Chicken: Lay the seasoned chicken into the air-fryer basket and air-fry at 390 °F for 15 minutes.
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Cook the Chicken Broth: In a pan over medium heat, add 1 1/2 cups unsalted chicken broth, 1/2 tsp salt, 1 tbsp unsalted butter, 1 tsp garlic powder, and 1 tsp thyme, bring to a boil then lightly stir to mix them together.
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Add the Broccoli: Add 4 oz broccoli to the pan and cook for 1 minute.
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Add the Remaining Ingredients: Continue adding 5 oz dried couscous, 4 oz canned chickpeas, and 1 oz carrot to the pan. Wait for them to boil then close the lid and turn off the heat. Wait for around 10 minutes for the couscous to expand and become fluffy.
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Garnish and Serve: Transfer the couscous and the cooked chicken onto serving plates, garnish with 1/4 cup parsley, and enjoy.
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