Name: Maple-Dijon Chicken with Bacon Couscous
Total time: 30 min
Ingredients: 1/4 cup Dijon mustard; 1/4 cup maple syrup; Salt and pepper; 4 slices bacon, chopped; 4 (6-ounce) boneless, skinless chicken breasts, trimmed; 1 shallot, minced; 1 1/4 cups low-sodium chicken broth; 1 cup couscous; 1 tablespoon chopped fresh parsley; 2 teaspoons cider vinegar

Why This Recipe Works

Bacon, parsley, and vinegar add depth and brightness to quick-cooking couscous.

Before You Begin

If you don’t have 2 tablespoons of fat in the skillet after frying the bacon, supplement with vegetable oil.

Instructions

Whisk mustard, maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl; set aside. Cook bacon in 12-inch nonstick skillet over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.

Pour off all but 2 tablespoons fat from skillet and return pan to medium-high heat until fat shimmers. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer to platter, brush with mustard mixture, and tent loosely with aluminum foil.

Add shallot to now-empty skillet and cook over medium heat until softened, about 3 minutes. Add broth and bring to simmer. Stir in couscous, cover, remove from heat, and let stand for 5 minutes. Stir cooked bacon, parsley, and vinegar into couscous. Season with salt and pepper to taste. Serve couscous with chicken.