- 25 min
Preheat oven at 400
Cook the Israeli couscous
In a medium pot, dissolve the chicken broth cube in the water for couscous and bring to a boil. Add the couscous. Cover, reduce heat and simmer for 10-12 min or until water is absorbed.
Prepare the ingredients
Mince the garlic and onion. In a small bowl, mix the garlic powder, onion powder and smoked paprika. Pat the chicken dry with paper towels, then rub the spices on the chicken breasts.
Sear the chicken
In a pan over medium high, sear the chicken about 3 minutes on each side. Transfer to a parchment covered baking sheet and cook in the oven for about 12 minutes.
Cook the veggies
In the same pan, cook the onions for 4 minutes. Add the spinach and the garlic to the pan and mix, cooking for 2-3 min.
Mix the couscous
Add the couscous to the veggies and mix well.
Slice and serve the smoky chicken on a bed of couscous. Halve the cherry tomatoes and add them to the couscous.