A little bit of sweetness makes these Soy-Glazed Chicken Thighs especially appealing to pint-size palates.
Tyson® Chicken Breasts
Chicken Bouillon Cube
Extra-Virgin Olive Oil
Preheat oven to 400 degrees F (200 degrees C).
Asparagus (1 bunch)
and snap off ends. Pull string from pea pods, open, and remove peas. Slice half of
into approximately 1/4” slices.
Place asparagus and lemon slices on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 8 min, flip or roll asparagus, then roast 6-8 min more or until desired doneness.
In a small pot, bring water,
Chicken Bouillon Cube (1)
Soy Sauce (2 Tbsp)
English Peas (2 cups)
to boil for 1 min. Place couscous in a bowl. Pour boiling mixture over couscous. Cover couscous with a plate. Set aside.
Heat pan to medium heat with
Extra-Virgin Olive Oil (1/2 Tbsp)
Tyson® Chicken Breasts (2)
for 3-4 minutes per side or until cooked through. In the last minute of cooking time, pour remaining
Soy Sauce (1 Tbsp)
Optional: lightly toast
Sesame Seeds (1 Tbsp)
Sliced Almonds (2 Tbsp)
in a dry skillet over medium heat.
Couscous (2/3 cup)
sits for at least 5 min, fluff with fork and mix in almonds, sesame seeds, and juice from remaining half of
Serve chicken breast and asparagus.
Nutrition Per Serving
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