The time savings of canned vegetables make this savory meal made all in one pot even more satisfying. Dijon, maple syrup and thyme give the dish a tangy-sweet flavor while toasted almonds add crunch and texture.
1/2 cup raw slivered almonds
1 Tbsp. olive oil
1 1/2 lbs. boneless, skinless chicken breasts, cut into 3-inch pieces
Kosher salt and black pepper
2 cups College Inn® Chicken Broth
3 Tbsp. Dijon mustard
2 Tbsp. maple syrup
1/4 tsp. dried thyme
1 can (14.5 oz.) Del Monte® Cut Green Beans, drained
1 can (14.5 oz.) Del Monte® Sliced Carrots, drained
1 cup plain 5-minute couscous
1/4 cup chopped fresh parsley and lemon wedges, optional
Toast the almonds in a 3-inch deep 10-inch skillet or a 12-inch skillet over medium heat, 1 to 2 minutes until lightly golden. Transfer to a bowl.
Heat oil in the same skillet over medium-high heat. Add chicken and season with salt and pepper. Cook 10 to 12 minutes, stirring occasionally and lowering the heat as needed to prevent scorching, until chicken is brown on all sides and cooked through (no longer pink and at least 165°F in the center).
Stir in broth, mustard, syrup and thyme and bring to a boil, scraping the bottom of the pan with a wooden spoon to loosen browned bits. Add green beans and carrots and simmer 1 minute to heat through. Stir in couscous, cover and remove from heat. Let sit 5 minutes for couscous to absorb the broth. Uncover and fluff couscous with a fork. Sprinkle with toasted almonds and parsley and serve with lemon wedges, if desired.