Honey Garlic Chicken

Honey Garlic Chicken with Pearl Couscous Salad

for

with Pearl Couscous Salad

Prep Time: 45 mins Calories: (per serving)660

Carbs: 76g Fat: 26g Protein: 40g Sodium: 500mg

Contains Chicken

Contains Gluten

Dietitian Approved

Customer Favorite!
4.2 of 5 stars

In this recipe, you will combine local honey, apple cider vinegar, garlic, and paprika to form a sweet and tangy "with-a-kick" glaze. Then, you will coat the delicious and juicy boneless and skinless chicken thighs with the glaze. To top it off, you will serve a a warm pearl (aka Israeli) couscous salad with local spinach and red onions. In addition to the homemade vinaigrette, you will add the deeply flavorful cooked juices from the glazed chicken to give the salad a boost in flavor.

Enjoy, Isthmus Eaters!

Dietitian Juli says "This simple recipe is high in protein and lower in sodium. One of my favorite dishes!"

Read through the entire recipe prior to cooking.

USDA recommends cooking chicken* to an internal temperature of 165°F.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

*NOTE: Consuming raw or undercooked poultry may increase your risk of foodborne illness.

Cook Couscous

Photo based on 2-serving recipe

Cook Couscous

Heat 1 tablespoon olive oil in saucepan over medium heat

Add couscous, stir frequently until half of grains are golden, ~5 minutes

Stir in

cup

water and dash of salt

Increase to high heat until boiling, then reduce to low heat, cover, and simmer until water has absorbed, 9-12 minutes

Make Glaze

Photo based on 2-serving recipe

Make Glaze

Wash and dry all produce

Mince garlic

In small bowl, whisk together honey, paprika, ⅔ of the minced garlic, and ½ teaspoon vinegar (you'll use the remaining garlic and vinegar later)

Cook Protein

Photo based on 2-serving recipe

Cook Protein

Optional:Trim fat from chicken (or pork for pork variation)

Pat chicken/pork/tempeh dry and season with salt and pepper on both sides

Heat 1 tablespoon olive oil in skillet over medium heat until shimmering

Working in batches if needed, add

Add

protein and cook until well browned, 4 minutes

Flip protein and brush with glaze

Cook for additional 5 minutes

Flip protein again, brush other side with glaze from pan and cook until fully cooked (internal temperature is 165 degrees for chicken or 145 degrees for pork)

Tip:If glaze starts to burn, lower to medium-low heat

Remove protein from heat and let sit, preserving pan juices

Make Dressing