Chicken Couscous Recipe

Directions

1. 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.
2. 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.
3. Air-fry the Chicken: Lay the seasoned chicken into the air-fryer basket and air-fry at 390 °F for 15 minutes.
4. 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.
5. Add the Broccoli: Add 4 oz broccoli to the pan and cook for 1 minute.
6. 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.
7. Garnish and Serve: Transfer the couscous and the cooked chicken onto serving plates, garnish with 1/4 cup parsley, and enjoy.