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Pan-Roasted Chicken

with Dijon Mushroom Sauce and Israeli Couscous

Pan-Roasted Chicken

Golden chicken meets a savory Dijon mushroom sauce, served over tender Israeli couscous for a comforting, restaurant-style dinner with rich flavor.

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Ingredients

For 2 servings

  • 2 ounce Arugula
  • 4 ounce Button Mushrooms
  • 12 ounce Chicken Breasts
  • 1 unit Chicken Stock Concentrate
  • 1 jar Dijon Mustard
  • 2 clove Garlic
  • 1 unit Lemon
  • 4 tablespoon Sour Cream
  • ½ cup Whole Wheat Israeli Couscous

Additional Ingredients

  • 5 teaspoon Olive Oil
  • unit Pepper
  • unit Salt
Pan-Roasted Chicken
American
PDF
DifficultyEasy
Total Time30m
Calories500
Protein46g
Carbs36g
Fat21g
Tags:
Protein SmartCalorie SmartFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🥛Milk🌾Wheat

Swaps and substitutions

For dairy-free, replace the sour cream with an unsweetened plant-based alternative for a similar tangy finish. For gluten-free, swap the couscous for rice or quinoa and use a gluten-free stock concentrate if needed.

What to serve with it

Serve with a crisp green salad or simple steamed green beans to keep the plate light and add fresh contrast. Warm whole grain bread or extra couscous on the side works well if you want a more filling meal.

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