30-Minute (One-Pot) Lemon Chicken & Asparagus Couscous

1. 1

   Heat butter in Dutch oven over medium high heat.

2. 2

   While pan is heating up, lightly dust chicken with flour, salt and pepper.

3. 3

   Sear one side of the chicken breasts in pan, about 23 minutes.

4. 4

   Turn chicken over, turn heat to low, cover and cook for 10 minutes.

5. 5

   After 10 minutes, turn heat off and set timer for an additional 10 minutes (dont remove lid).

6. 6

   After timer goes off, remove chicken from pan and keep covered on a plate to rest.

7. 7

   In the same pan, add chopped garlic, paprika, lemon pepper, and asparagus and turn heat to high.

8. 8

   Heat and sizzle for about 2 minutes.

9. 9

   Remove asparagus and add =chicken broth.

10. 10

    Bring to a boil, using a wooden spoon to lift up some of the flavored bits while its heating up.

11. 11

    Once boiling, add couscous and asparagus.

12. 12

    Cover pot, turn off heat and wait 5 minutes.

13. 13

    While couscous is cooking, shred chicken.

14. 14

    Mix shredded chicken and juice of half the lemon back into the pot.

15. 15

    Stir and serve with lemon wedges and lemon zest.

16. 16

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.