Hi Busies!  Today I’m sharing a modified version of a Blue Apron recipe I tried last year.  This is not a Blue Apron sponsored post, but I will say that giving them a try helped me expand my palate and become a bit more adventurous in the ingredients I use.  For example, I had never cooked with blood orange before trying this recipe.  However, with my meal prep plan, I’ve found that it’s easier and much less expensive to shop and cook a bunch of meals at once, rather than pay for a meal delivery service and then have to start cooking at the end of a long day.  Let’s face it, after a busy day at the office I’m already so hungry when I get home that all I want to do is eat, not cook!  

My favorite part about this meal is the couscous.  It absorbs the sauce really well and it’s such a fun, playful texture.  You can cook it as part of meal prep and freeze it along with the sauce and chicken, and it will absorb the sauce, which means yummy little explosions of flavor!

I made a few modifications to this recipe because of the limited availability of blood oranges at my local grocery store, based on the season.  I also substituted red wine vinegar for verjus rouge, since I already had some of that on-hand.  Drew is consistently amazed at the variety of vinegars I require (rice wine, white wine, red wine, balsamic, apple cider, white…okay maybe that is kind of a lot!), so I try to use what I have.  

Lastly, I just want to point out the life-changing (for me at least!) impact of adding shallots to your dishes.  From someone who spent a lot of her life cringing at anything remotely onion-like, I gave them a try in this dish and was amazed.  Add them to pan sauces or salad dressings to achieve master chef status!  Seriously, people will ask you what was in that sauce.  

Start by frying your capers and sautéing your shallot (if freezing, I recommend storing the capers separately in a mini bag so they don’t lose their crispiness by sitting in the pan sauce).

Just look at how crispy the capers are!

   Pan sear the chicken on both sides, after seasoning with salt and pepper.

(PS kitchen scissors are life)

You can sauté the broccoli in the same pan, or roast it.  As part of my meal prep tips, I recommend roasting a big batch and portioning as needed to your different meal prep meals.

Almost time to eat!  Meal is thawed, but I used up all my precooked frozen broccoli so I roasted up some more.  400°F for 20 minutes on a nonstick baking sheet.  Yes, I am wearing slipper socks on a 90° North Carolina summer day.  Apparently my feet missed the memo that it’s summer, because they’re still cold.

To assemble, just sprinkle the capers on top, make sure the sauce is spooned evenly over the food, and reheat in the microwave or oven.  

Stir it all together and voila!

What ingredient were you impressed by the first time you used it?  Any favorite recipes that include shallot?  Let me know in the comments below!  Don’t forget, share your meal prep process and results with me by tagging @busygirl_bites and #busygirlbites on Instagram!  

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Blood Orange Chicken with Pearl Couscous

Prep Time 15 minutes

Cook Time 30 minutes

Author Sam - Busy Girl Bites

Ingredients

• 2  large or 4 small boneless (skinless chicken breasts - if using 2 large, I like to pound them thin and cut in half, or just slice them in half, butterfly style)
• 1 3/4 cup pearl couscous
• Juice of 1 blood orange or navel orange
• 1 cup precooked broccoli (drizzle with olive oil, salt, and pepper, roast @ 400°F for about 20 mins)
• 2 T verjus rouge (I substituted red wine vinegar and a pinch of sugar)
• 2 T capers
• 1 shallot
• 1/2 tsp crushed red pepper flakes

Instructions

Prep

1. Prepare couscous according to box directions.  While water boils, measure capers and pat dry with paper towel, and dice shallot.
2. Rinse chicken, pat dry, and season with salt and pepper.

Cook

1. Heat 1T olive oil in a large skillet over medium high heat.  Add capers to the skillet and fry until lightly browned and crispy.  Drain onto a plate lined with paper towel.  If needed, add 1t additional olive oil to the pan, and add shallot.  Sautee until lightly browned, then drain with the shallots.
2. In the same pan, add additional 1t olive oil if needed.  Once the oil is hot, add the chicken and sautee about 5 minutes per side, until the chicken is browned and cooked through.  Remove chicken from pan and add orange juice and verjus, season with salt and pepper.  Bring this mixture to a boil and simmer 5-7 minutes or until slightly thickened.  Remove from heat and add chicken back to the pan.

Serve

1. Once couscous is finished, season with salt and pepper and stir in broccoli and capers.

Recipe Notes

To Freeze:
I like to keep the veggies and chicken in 2 separate bags here, mostly to keep the broccoli and capers from getting saturated with the sauce.  Chicken, couscous, and sauce in 1 bag, broccoli and capers in the other. See my freezer tips page for some information on how to optimize your meal for freezing.

To Eat:
Thaw overnight, then make individual dishes in a shallow bowl or plate.  Spoon couscous mixture first, then top with chicken and a spoonful of sauce.  Microwave 1-2 minutes or until heated through.  Enjoy!

Adapted from Blue Apron