Quick healthy dinner: Lemon Chicken with Peas and Couscous
This week we are continuing our series on quick healthy meals for dinner with an easy chicken skillet dinner: Lemon Chicken with Peas and Couscous. We love this recipe for easy weeknight dinners since it uses less than eight ingredients, makes use of economical boneless chicken thighs, and is very kid friendly. We also used Israeli or Pearl couscous which is a nice change from the more common variety. You can also try the tri colored version as it will give your dinner a nice color boost!
Lemon Chicken with Peas and Couscous
- 1 cup Israeli (pearl) couscous
- 1 1/2 cups frozen peas
- 4 1/2 tbs fresh lemon juice
- 2 tbs olive oil
- 2 lbs boneless chicken thighs
- 2 cups chicken broth
- 2 tbs flour
Prepare couscous according to package instructions. Add peas and 1 tbs lemon juice at the last few minutes of cooking. Set aside and keep warm. Heat oil in large skillet on medium. Add chicken in single layer and season with salt & pepper. (Depending on size of skillet, you may have to do this in batches.) Brown chicken for about 3 minutes on each side. Remove, place on plate and set aside. Add remaining lemon juice to skillet and scrape up browned bits on bottom of pan. Add chicken broth and stir in the flour until it’s dissolved. Heat on medium/high for 5 minutes until the sauce slightly thickens. Return chicken to skillet, along with any accumulated juices, turn heat to medium low, and cover. Continue to cook for 5 to 8 minutes more until the chicken is no longer pink inside, an internal temperature of 165. Serve chicken and sauce over couscous, season with additional salt and pepper to taste.
Looking for other quick healthy meals for dinner that are also kid friendly? Try this healthy chicken nuggets recipe that your kids will love!
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