Cast Iron Skillet, Stovetop, Oven, Knife
Preheat the oven to 425°F. Trim any woody stems off the asparagus. Cut into 2 inch pieces.
Pat the chicken dry with a paper towel. Season on both sides with salt, pepper, garlic powder & onion powder.
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.
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).
Add the seared chicken back to the skillet. Bring up to a boil. Transfer to the oven. Cook for 20 min & remove from the oven.
Add asparagus over the couscous. Return to the oven & cook 10-15 min
Top the skillet with frozen peas. Stir the peas in & let the skillet sit for 5 mins.
Serve & enjoy!
Try making pesto from scratch! Search "Homemade Basil Pesto" in the app to learn how!
- Camille U, Diététicienne
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Spring Veggies & Chicken Skillet" contains 868 Energy, 53 g of Fat, 50 g of Carbohydrates, 46 g of Protein, 7 g of Fiber.