4oz Chicken Breast – pounded so even thickness through out
Handful of Spinach
Handful of Mushrooms
Healthy scoop of Minced Garlic
1/4 cup Couscous
Terragon Shallot Citrus Seasoning
Salt & Pepper
In a small pot add 1/4 cup couscous, a little over 1/2 a cup of water and a healthy scoop of terragon shallot citrus seasoning. Bring to a boil, cover and reduce to a simmer until all the water is absorbed ~15 minutes.
Get 2 pans going over medium heat. In one place the chicken breast, seasoned with the terragon shallot citrus seasoning. In the second pan add mushrooms, salt, pepper and a little bit of EVOO. Once mushrooms are almost done cooking (about 5 minutes) add in spinach and some garlic. Stir to get the spinach to wilt. Make sure you are keeping an eye on the chicken and flip it after 5-8 minutes – depending on how thick / how much you pounded the meat out.
Once spinach is wilted check on the couscous. If it is done, fluff with a fork and add in the spinach, mushrooms and garlic. If it is not, remove the veggies from the stove and put on a plate until couscous is done. Once every one is finished add a little crushed red pepper if you want to the couscous, if not just enjoy as is!