Chicken, Pancetta, and Asparagus over Couscous
I wasn’t in the mood to cook a big meal, so I made this easy chicken, pancetta, and asparagus over couscous recipe, using up a few ingredients in the fridge. This healthy and delicious chicken and couscous was a big hit with everyone–especially my son. This easy chicken breast recipe was great served over couscous, but it would also be good over garlic rice. I served this delicious meal with a simple salad and some crusty bread.
Chicken, Pancetta, and Asparagus over Couscous
Ingredients:
- Couscous or garlic rice, prepared per instructions
- 3 oz pancetta, diced
- 1 tbsp olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized chunks
- ½ yellow onion, cut into large chunks
- 20 cherry or grape tomatoes
- 10 asparagus spears, woody ends trimmed off, cut into thirds
- 2 cloves of garlic, minced
- ½ tsp dried oregano
- ½ tsp dried basil
- Sea salt and freshly cracked black pepper, to taste
- A pinch of crushed red pepper flakes, to taste
- A handful of fresh basil, chopped
How to Make Chicken, Pancetta, and Asparagus over Couscous
Prepare the couscous or garlic rice.
Cook pancetta in a large skillet over medium heat. Once it’s crispy, remove from the heat and drain on paper towels.
Heat the olive oil in the same large skillet over medium-high heat. Add the chicken and onions to the skillet and cook, stirring occasionally, for about 7 minutes.
Add the asparagus and tomatoes and cook, stirring often, for 2-3 minutes.
Add garlic and season with oregano, basil, sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste, and stir constantly for 45 seconds.
Remove from heat and serve over couscous or garlic rice.
Top with fresh basil. Enjoy.
Equipment
Ingredients
- Couscous or garlic rice prepared per instructions
- 3 oz pancetta diced
- 1 tbsp olive oil
- 2 boneless skinless chicken breasts, cut into bite-sized chunks
- ½ yellow onion cut into large chunks
- 20 cherry or grape tomatoes
- 10 asparagus spears woody ends trimmed off, cut into thirds
- 2 cloves of garlic minced
- ½ tsp dried oregano
- ½ tsp dried basil
- Sea salt and freshly cracked black pepper to taste
- A pinch of crushed red pepper flakes to taste
- A handful of fresh basil chopped
Instructions
- Prepare the couscous (or garlic rice) in a large saucepan according to the package instructions.
- Cook pancetta in a large skillet over medium heat. Once it's crispy, remove from the heat and drain on paper towels.
- Heat the olive oil in the same large skillet over medium-high heat. Add the chicken and onions to the skillet and cook, stirring occasionally, for about 7 minutes.
- Add the asparagus and tomatoes and cook, stirring often, for 2-3 minutes.
- Add garlic and season with oregano, basil, sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste, and stir constantly for 45 seconds.
- Remove from heat and serve over couscous or garlic rice.
- Top with fresh basil. Enjoy.
