Over The holiday I have had very little time (Very Large Family) to go off to relax and cook like I usual do... so I was dying to get back in the kitchen, to say the least! Last night, finally getting a moment to myself, I decided to whip up something good to eat. I looked to Blue Apron to provide me with a simple and healthy recipe and as always they delivered. I went with the Seared Chicken Recipe which looked simply delicious. I opened the Sirius XM app on my new iPhone 7 (Christmas Gift To Myself) tuned to Classical Radio, opened up the camera app, and then proceeded to prep... Again as stated before, this is not my original recipe, it's Blue Apron's, but all the images are my own from while I was preparing the meal. Enjoy and remember to take you time, relax, and always have fun while cooking! :)

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Ingredients

2 Boneless, Skinless Chicken Breasts
½ Cup Plain Greek Yogurt
1 Clove Garlic
1 Meyer Lemon
½ Pound Broccoli
3 Tablespoons All-Purpose Flour
⅓ Cup Couscous

Personal Additions To Recipe

Olive Oil

• For Broccoli (Filippo Berio Extra Virgin)
• For Chicken (Gran Mendosa Premium LAUR) - From My Trip To Argentina!

Salt

• Natierra, Himalania Fine Grain Pink Salt

Black Pepper

• Best Yet (Simple)

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1. Prepare the ingredients:
Wash and dry the fresh produce. Cut the broccoli into bite-sized florets. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).

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2. Cook the couscous:
In a large pot, combine the couscous and ¾ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and remove from heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork; season with salt and pepper to taste.

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3. Cook the broccoli & finish the couscous:
While the couscous cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and slightly softened. Add ½ cup of water and cook, stirring occasionally, 2 to 3 minutes, or until the broccoli has softened and the water has cooked off. Transfer to the pot of cooked couscous; stir to combine and season with salt and pepper to taste. Cover and set aside in a warm place. Wipe out the pan.

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4. Coat & cook the chicken:
Place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a cutting board.

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5. Make the yogurt sauce:
While the chicken cooks, in a bowl, combine the yogurt, lemon zest, the juice of 2 lemon wedges, a drizzle of olive oil and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

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6. Plate your dish:
Slice the cooked chicken crosswise. Divide the finished couscous between 2 dishes. Top with the sliced chicken. Garnish with the remaining lemon wedges. Serve with the yogurt sauce on the side. Enjoy!