A little bit of sweetness makes these Soy-Glazed Chicken Thighs especially appealing to pint-size palates.
Total Time
1hr
3.6
5 Ratings
Author: PeachDish
Servings:
2
Ingredients
•
2
Chicken Breasts
•
3
Tbsp
Soy Sauce
, divided
•
1
Tbsp
Sesame Seeds
•
2
Tbsp
Sliced Almonds
, sliced
•
2/3
cup
Couscous
•
1
Chicken Bouillon Cube
•
2
cups
English Peas
•
1
bunch
Asparagus
•
1
Lemon
•
1
tsp
Extra-Virgin Olive Oil
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Rinse Asparagus (1 bunch) and snap off ends. Pull string from pea pods, open, and remove peas. Slice half of Lemon (1/2) into approximately 1/4” slices.
3.
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.
4.
In a small pot, bring water, Chicken Bouillon Cube (1), Soy Sauce (2 Tbsp), and 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.
5.
Heat pan to medium heat with Extra-Virgin Olive Oil (1 tsp). Cook 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) over breasts.
6.
Optional: lightly toast Sesame Seeds (1 Tbsp) and/or Sliced Almonds (2 Tbsp) in a dry skillet over medium heat.
7.
After 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 Lemon (1/2).
8.
Serve chicken breast and asparagus.
Nutrition Per Serving
CALORIES
1104
FAT
40.9 g
PROTEIN
60.3 g
CARBS
127.8 g
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