Chicken with Apricot-Shallot Pan Sauce with Roasted Carrots and Couscous

Chicken with Apricot-Shallot Pan Sauce with Roasted Carrots and Couscous

Looking for a delicious meal that's easy enough for a weeknight yet impressive enough for company? This Chicken with Apricot Shallot Pan Sauce offers the perfect balance of sweet, tangy, and savory flavors, complemented by fluffy couscous and bright lemon-zested carrots. With Dr. C's Magical Meat Dust and Dr. C's Tuscan Heat Dust adding unique flavor profiles, this meal is sure to delight your taste buds.

Ingredients:

• Chicken breasts (4 pieces)

• 2 shallots

• 2 lemons

• Carrots (about 6 medium)

• 1 cup dried couscous

• Dr. C's Magical Meat Dust

• Dr. C's Tuscan Heat Dust

• Apricot preserves

• Butter

• Salt and pepper

Prep:

• Peel carrots and cut into 2-3 inch pieces, then slice into 1/2 inch sticks.

• Zest lemons and cut in half.

• Slice half of the shallots into thin slices; mince the remaining half.

Steps:

Roasted Carrots:

1. Preheat oven to 425°F.

2. Toss carrot sticks with olive oil, salt, and pepper.

3. Spread evenly on a baking sheet; roast 20–25 minutes until tender.

4. Remove from oven and toss with lemon zest and juice from one lemon.

Couscous:

1. Melt 2 tbsp butter in a pot over medium-high heat.

2. Add minced shallots and couscous, sauté until golden.

3. Add 1.5 cups water, salt, and pepper.

4. Bring to a boil, turn off heat, cover, and let sit for 5 minutes.

Chicken:

1. Season chicken generously with salt, pepper, and Dr. C's Magical Meat Dust.

2. Heat olive oil in a skillet over medium-high heat.

3. Cook chicken for 2-3 minutes per side.

4. Transfer chicken to a foil-lined baking sheet and bake 10-15 minutes until cooked through.

Apricot Shallot Pan Sauce:

1. Using the same skillet, over medium heat, sauté sliced shallots until softened.

2. Stir in ¼ cup apricot preserves, juice from one lemon half, and 2 tsp Dr. C's Tuscan Heat Dust.

3. Cook until sauce thickens slightly.

4. Remove from heat, stir in 1 tbsp butter, and season with salt and pepper.

Serve chicken alongside couscous and roasted carrots. Drizzle the pan sauce over the chicken and enjoy!