Healthy Weeknight Dinners

That are light and delicious

As I get deeper into Summer, I want light and healthy dinners, that are simple and colorful. Oh, they also need to be incredibly quick and easy. That’s what I’m bringing you this week.

In other news, me and the kiddos are headed to a family wedding in Buffalo, NY this upcoming week and I’m excited to see friends and family…it’s been a while. That’s where I’m from originally, but I moved to the South when I was nine years old. After 27 years here, I think I’m officially Southern.

I’m also excited to go to this bakery for donuts called Eileen's Centerview Bakery. I get this peanut log donut, which honestly sounds gross, but it is so GOOD. It’s super dense like cake with this sugar coating and ground up peanuts.

Wait, what just happened? Healthy weeknight dinner email goes donuts, hahah! Back to the Couscous..

Chicken Couscous Dinner

This Chicken Breast and Moroccan Couscous is made all in one skillet, in less than 30 minutes. It’s healthy with protein from the chicken breast and vitamins, like selenium, from the couscous.

I love topping this one with lots of fresh lemon wedges, flat leaf parsley and feta cheese because they are delicious and make the dish look pretty.

The Video

More Healthy Dinners

I’m also a huge fan of fish and shellfish in the Summer. It cooks quick and it’s yummy too.

This Blackened Mahi Mahi recipe only takes 15 minutes to make and goes fabulous with my Coconut rice recipe and Lime Aioli.

I shared these Baja Shrimp Tacos about a month ago, but I could literally eat them on repeat in the Summer. It’s the jalapeño slaw that really does it for me.

Get all of the Healthy Recipe Ideas on my website…

That’s it for this week. Talk to you soon and I hope everyone is enjoying their Summer. Happy Cooking!

xoxo~Tara with Simply Made Eats

Chicken and Couscous Recipe

Time to Make: 30 minutes

Serves: 3-4 people

Ingredients:

• 2 chicken breasts, trimmed and patted dry

• ¾ teaspoon salt

• ½ teaspoon garlic powder

• ¼ teaspoon paprika

• ½ teaspoon dried oregano

• 1 tablespoon olive oil

• 1 tablespoon salted butter

• ½ cup yellow onion, diced small

• 2 garlic cloves, peeled and minced

• ½ teaspoon salt

• ⅛ teaspoon red pepper flakes

• 1 cup Moroccan couscous

• 1 cup chicken stock

• 2 teaspoons lemon juice

• ½ cup crumbled feta cheese

• 2 tablespoons flat leaf parsley, minced

• optional: lemon wedges

INSTRUCTIONS

1. In a small bowl, combine ¾ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon paprika, and ½ teaspoon dried oregano. Slice the width of the chicken breasts in half, to create 4 cutlets total. Pat dry with paper towels and season both sides with spice mixture.

2. Heat a large skillet to medium low heat and add 1 tablespoon of olive oil. Rotate pan to cover bottom in oil. Once hot, add in the chicken breast and cook for 4 to 5 minutes, on each side until the internal temperature reaches 165 degrees. Once the chicken is fully cooked, transfer to a plate and cover with foil. If the pan is super burnt on the bottom, allow it to cool and carefully clean it. If it's just a golden brown, it doesn't need to be cleaned, but black bits will be bitter.

3. Continue heat at medium low or reheat to medium low (if you needed to clean the pan). Add in butter until melted. Toss in the onions, and stir in ½ teaspoon salt and ⅛ teaspoon red pepper flakes. Cook for 3-4 minutes until the onions are softened.

4. Add in garlic and cook until fragrant, about 60 seconds. Pour in chicken stock and increase the heat to medium until the edges are boiling. Sprinkle in couscous and stir. Turn heat off and cover for 5 minutes.

5. Remove lid and fluff the couscous with a fork. Squeeze in lemon juice and stir.

6. Top with fresh parsley, feta cheese and lemon wedges. Serve and enjoy!

EXPERT TIPS:

• The chicken may require more or less cooking depending on the size, pan, heat, etc. The best way to know if the chicken is cooked is by poking the meat in the thickest portion with an internal instant read thermometer. The chicken should read 165 degrees before removing from the pan.

• Make sure the lid fits tight over the pan or the couscous won't cook correctly. You also want to make sure the chicken stock has come to a boil before adding in the couscous.

SUBSTITUTIONS:

If you don't want to cook the chicken yourself, grab a warm rotisserie chicken and use that instead.

Want more veggies? Add in roasted red peppers or sun-dried tomatoes.

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That’s it for this week. Thanks so much for being a paid subscriber and supporting my small business.