Inspired by our favorite Texas Hill Country restaurant, The Hen’s Nest in Bandera (Cowboy Capitol of the World), we take what we learn from owner-chef Sheli Hinton to eat healthy such meals at home.

Of course, while Sheli uses eggs in her awesome dishes, we decided to incorporate chicken for this delicious springtime meal.

Ingredients

• 1-1/2 cups fresh broccoli florets
• 1 package (5.8 ounces) roasted garlic and olive oil couscous
• 1 cup water
• 1 teaspoon plus 2 tablespoons olive oil, divided
• 4 boneless skinless chicken breast halves (4 ounces each) or chopped to your liking
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons lemon juice
• 2 teaspoons minced garlic
• 1/2 teaspoon dried oregano
• 1 large tomato, seeded and chopped or chopped cherry (or grape) tomatoes

Options:

• 1 small yellow onion (sliced into strips)
• 1/2 lb white button mushrooms (thickly sliced)

Directions

1. In a large saucepan, combine the broccoli, contents of the couscous seasoning packet, water and 1 teaspoon oil. Bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes.
2. Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Combine the lemon juice, garlic and oregano; rub over chicken.
3. In a large skillet, brown chicken in remaining oil over medium heat for 8-10 minutes or until juices run clear. Stir tomato into the couscous; serve with chicken.

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