Chicken with Asparagus, Georgia Pecans and Couscous

  • Yield 4 servings

Pecans add a welcome chewy texture to the lightness of couscous in this colorful one-skillet supper.


1 pound chicken breasts
1/2 teaspoon dried thyme
1/4 teaspoon paprika
1/4 teaspoon salt
2 teaspoons olive oil
1 medium carrot, peeled and diced
1 cup chopped onion
8 ounces fresh asparagus
2/3 cup Georgia pecan halves, chopped
1 (5.7-ounce) package couscous mix with herbed chicken flavor
1 1/4 cups boiling water


  1. Cut chicken breasts lengthwise to make 8 long, thick strips; sprinkle strips on both sides with thyme, paprika, and salt.
  2. Heat a large non-stick skillet with a tight-fitting lid over medium-high heat. Add oil, swirl it to lightly coat pan, and then pour oil into a small dish. Add chicken strips, cover and cook 5 minutes or until nicely browned.
  3. Turn chicken over, reduce heat to medium and cook 5 to 7 minutes longer, until chicken is almost cooked through. Remove from skillet and keep warm.
  4. Add reserved oil to pan, then stir in carrot and onion. Cook, covered, 8 minutes, stirring occasionally. Meanwhile, snap off and discard tough ends of asparagus; cut spears crosswise into 3/4-inch lengths.
  5. Add asparagus to carrot mixture; cover and cook 5 minutes, stirring once. Remove from heat and stir in pecans and couscous. Arrange chicken on top. Combine boiling water and contents of seasoning packet; pour into skillet, cover tightly and let stand 8 minutes before serving.

Recipe courtesy of the Georgia Pecan Commission



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