Pan Seared Chicken, Couscous and Wilted Spinach
1 box couscous (regular, not flavored)
1/4 cup grated parmesan
2 tbsp oil (divided), grapeseed, avocado, or olive oil best
1 large chicken breast (butterfly cut)
4 cups dark leafy greens (spinach, kale, turnip greens…)4-5 cloves Garlic
1 tbsp parsley
Chicken: Butterfly cut (cut in half length wise) your chicken breast so you have 2 thin pieces. Put 2 tbsp olive oil in pan and heat over med. heat. Once pan is hot add chicken. Cook until browned on bottom (about 4 min). Flip and turn down heat and cook until chicken is cooked throughout (about 8 min but varies according to the thickness of the chicken)
Couscous: Start water boiling for couscous and cook according to box. When finished let sit off the heat for 5 min. then add parmesan cheese, and salt and pepper to taste.
Wilted Greens: For the wilted greens, add oil to pan and put over med. heat. Once hot add garlic and cook for 2 min. add the greens. Cook until wilted and add lemon juice, salt and pepper
Place couscous on plate, top with wilted greens and top with chicken. Top with parsley and lemon wedge.