Spring Veggies & Chicken Skillet

Step 1

Preheat the oven to 425°F. Trim any woody stems off the asparagus. Cut into 2 inch pieces.

Step 2

Pat the chicken dry with a paper towel. Season on both sides with salt, pepper, garlic powder & onion powder.

Step 3

Heat a drizzle of oil on a cast iron skillet (or oven safe pan) over medium-high heat. Add the chicken thighs, skin-side down. Sear, undisturbed for 4 min or until the skin is brown & crispy. Transfer chicken to a plate.

Step 4

In the same pan, add pearl couscous. Stir & toast the couscous for 1 min. Stir in pesto & water (1/3 cup couscous : 1 cup water).

Step 5

Add the seared chicken back to the skillet. Bring up to a boil. Transfer to the oven. Cook for 20 min.

Step 6

Remove from the oven & add asparagus over the couscous. Return to the oven & cook 10-15 min

Step 7

Top the skillet with frozen peas. Stir the peas in & let the skillet sit for 5 mins. Serve & enjoy!