Continuing on my chicken cooking marathon, along with deciding what to make from the box of produce I received thanks to my roommate, came this lovely dinner. Included in the box was a container of cherry tomatoes along with a couple of suggested recipes and one of them was a couscous recipe with the cherry tomatoes. It sounded yummy and I had another chicken breast in the freezer that I could do something with so my dinner was (mostly) figured out. Deciding what to do with the chicken though, that was the next question. I pulled out my “Best Ever Three & Four Ingredient” cookbook and looked for something that I had all the ingredients already. I found a recipe for Honey Mustard Baked Chicken which sounded delicious. This is a very easy dinner for anyone to try out. Hope you enjoy!
BAKED HONEY MUSTARD CHICKEN WITH COUSCOUS (serves 2, plus extra couscous salad)
- 2 Boneless, Skinless Chicken Breasts (or 4 Chicken Thighs)
- 2 Tbsp Mustard
- 2 Tbsp Honey
- Salt and Pepper to taste
- 3/4 Cup Dry Couscous
- About 12 Cherry Tomatoes
- 1 Small/Medium Cucumber
- 1/2 Lemon
- 1/2 Lime
- About 3 Tbsp Olive Oil, plus an additional 2 Tsp
- 1/4 Cup Feta Cheese
Preheat your oven to 375 degrees. In a small bowl mix the mustard and honey together. Add in salt and pepper to taste. In a small roasting pan lay your chicken breasts (or thighs) out. *Side note: I only made one chicken breast and saved the extra honey mustard sauce for later.* Brush on the honey mustard mixture all over the chicken pieces. Once the oven is ready place your roasting pan on the middle rack and cook for 20-25 minutes (25-30 for thighs). About every 8-10 minutes be sure to brush the chicken with pan juices. To check for doneness, stick the breast or thigh with a sharp knife and if the juices run clear it’s done!
Once the chicken is in the oven start on your couscous salad. Cut all your tomatoes in half and peel your cucumber and chop into 1/4 inch pieces. Set aside.
When There’s less than 10 minutes less on your chicken start your couscous. The great thing about couscous is it cooks in 5 minutes. Seriously. If you ever need a great side dish in a jiffy make some couscous. Near East is the most common on store shelves and they have lots of varieties, along with recipes to spice it up a bit! In a medium saucepan bring 1 cup of water and 2 tsp of olive oil to a boil. Add in your couscous, stir and cover. Remove from the heat and let stand for 5 minutes. Then fluff with a fork.
In a medium salad or serving bowl, combine your couscous, cherry tomatoes and cucumbers. Take your lemon and lime halves and squeeze the juice into the mixture, then add in the 3 tbsp olive oil, salt and pepper to taste and mix well. Taste and adjust as needed with more salt, pepper, lemon and/or lime juice. Add in small amounts only as needed. Trust your taste buds. Add in the feta cheese and mix once again.
When your chicken is done serve with the couscous salad and enjoy! I did! Pairs well with a white wine.