# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon paprika
05 - 2 tablespoons all-purpose flour
→ Garlic Butter
06 - 3 tablespoons unsalted butter
07 - 4 cloves garlic, minced
→ Couscous
08 - 1.5 cups couscous
09 - 2 cups low-sodium chicken broth
10 - 1 cup cherry tomatoes, halved
11 - 0.5 cup frozen peas
12 - 0.25 cup chopped fresh parsley
13 - Zest and juice of 1 lemon
14 - 2 tablespoons olive oil
# Cooking Steps:
01 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, and paprika. Lightly dust with flour, shaking off any excess coating.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken breasts and sear until golden brown on both sides, approximately 3-4 minutes per side. Transfer to a clean plate.
03 - Reduce heat to medium. Add butter to the pan, then incorporate minced garlic. Sauté for 1 minute until fragrant, stirring constantly.
04 - Pour chicken broth into the pan and bring to a simmer, scraping the bottom with a wooden spoon to dissolve all browned fond and incorporate its flavor.
05 - Stir couscous, cherry tomatoes, and peas into the simmering broth. Nestle the seared chicken breasts into the couscous mixture.
06 - Cover the pan with a lid and cook on low heat for 8-10 minutes until couscous is tender and chicken reaches 165°F internal temperature.
07 - Remove from heat. Sprinkle lemon zest, lemon juice, and chopped parsley over the entire dish.
08 - Fluff couscous with a fork, slice chicken if desired, and serve immediately while steam rises from the pan.
