One-Skillet Sundried Tomato Chicken + Couscous

Ingredients:

• 1 tbsp of olive oil

• 1 tbsp of unsalted butter

• 1 lb of chicken breast; cut into small cubes

• 1/2 tsp of salt

• 1/2 tsp of pepper

• 2 shallots; finely minced

• 4 cloves of garlic; finely minced

• 1/2 cup of sundried tomatoes; chopped up

• 1 cup of pearled Israeli couscous

• 2 tsp of Italian seasoning

• 1 tsp of smoked paprika

• 1 1/2 cup of chicken broth

• 1 bunch of lacinto kale; chopped up and massaged

• 2 tbsp of pesto

• 1/2 cup of heavy cream

• 1/2 cup of grated parmesan

• Optional toppings: more parmesan and chili crisp

In a cast iron skillet, heat up your olive oil and butter on medium heat. While your oil and butter are heating up, season your chicken cubes with salt and pepper.

Add your chicken to the pan and cook until starting to brown (about 5 minutes). Add in your shallots and garlic and mix everything together. Cook for another few minutes until the shallots are glossy.

Add in the sundried tomatoes and couscous and stir everything together. Add in your spices (Italian seasoning and smoked paprika) and make sure everything is well coated.

Pour in your chicken stock and bring everything to simmer. Reduce the heat to simmer, cover the pan (if you don’t have a lid to your cast iron skillet, cover it with tin foil), and simmer for 15 minutes.

After 15 minutes, uncover the pan and add in your kale. Mix everything together so the kale starts to wilt a bit. If you notice everything is a bit too thick, add a splash more chicken stock to loosen it all up.

Once the kale is wilted into the couscous, add in the pesto, heavy cream and parmesan. Mix everything together and serve immediately.

Top with more parm and some chili crisp.