with Couscous and Tahini-Ranch Sauce
Equal parts savoury and zesty, this macro-conscious dinner is sure to wow you. Garlicky and juicy chicken breasts paired with a tangy DIY tahini-ranch sauce make this bowl irresistibly good.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Couscous
0.5 cup
Tomato
1 unit(s)
Baby Spinach
56 g
Tahini Sauce
2 tbsp
Mayonnaise
2 tbsp
Garlic, cloves
1 unit(s)
Lemon
1 unit(s)
Chives
7 g
Zesty Garlic Blend
1 tbsp
Pepper
0.25 tsp
Sugar
0.5 tsp
Oil
2 tbsp
Salt
0.25 tsp
Unsalted Butter
1 tbsp
- Heat a large non-stick pan over medium heat.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and half the Zesty Garlic Blend.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.** (TIP: If chicken begins to burn, reduce heat to medium-low.)
- Meanwhile, add 2/3 cup (11/3 cups) water, 1 tbsp (2 tbsp) butter, 1/8 tsp (1/4 tsp) salt and remaining Zesty Garlic Blend to a medium pot.
- Cover and bring to a boil over high heat.
- Once boiling, remove from heat, then add couscous. Stir to combine.
- Cover and let stand, 5 min.
- Meanwhile, cut tomato into 1/2-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Thinly slice chives.
- Peel, then mince or grate garlic.
- Add mayo, half the tahini sauce (use all for 4 ppl), half the chives, 1/4 tsp (1/2 tsp) sugar and garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. (NOTE: This is your tahini-ranch sauce.)
- Add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. (NOTE: This is your lemon dressing.)
- Add lemon zest and remaining chives to the pot with couscous.
- Season with salt and pepper to taste, then fluff with a fork to combine.
- Add spinach and tomatoes to the large bowl with lemon dressing, then toss to coat.
- Thinly slice chicken.
- Add couscous to the bowl with salad, then toss to combine.
- Divide couscous salad between bowls. Top with chicken.
- Drizzle with tahini-ranch sauce.
- Squeeze a lemon wedge over top, if desired.
710
kcal
Calories
38
g
Fat
8
g
Saturated Fat
45
g
Carbohydrate
5
g
Sugar
5
g
Dietary Fiber
47
g
Protein
150
mg
Cholesterol
750
mg
Sodium
0.4
g
Trans Fat
1050
mg
Potassium
75
mg
Calcium
2.5
mg
Iron
