No time? Try thyme chicken.

Herbs and spices are way underrated in my opinion; using them is an excellent (and healthy) way to flavor your foods and there are SO many to choose from. From lemon pepper to saffron to cilantro, there are more options than you can imagine. Not sure if you picked up on it, but I’ve been on a bit of a seasoning kick lately. What makes this even better is that the most amazing spice market I have ever seen, Kalustyan’s, is about five blocks from my apartment. This unassuming little Indian shop carries about 4,000 varieties of spices from all over the globe with exotic offerings from floor to ceiling. If you live anywhere in NYC and are into cooking, this place is a must-see.
Getting back to the thyme chicken, this weeknight dish only takes about 30 minutes, maybe 20 if you’re fast with a knife! Here is my recipe for lemon-thyme chicken over olive oil couscous with sauteed shallots and roasted tomatoes:
  • Skinless, boneless chicken tenderloins (if you can’t find tenderloins, buy chicken breasts and cut into thin strips)
  • Couscous, plain
  • Olive oil
  • Cherry tomatoes
  • Lemon, one small
  • Shallots, two, sliced
  • Garlic, two cloves, minced
  • Dried thyme
  • Salt and pepper, to taste
  • Parmesan cheese (optional)
The first step is to season your tenderloins with salt, pepper, and thyme on both sides. Be sure to sprinkle salt lightly since the thyme is what gives this chicken so much flavor. In a nonstick skillet, heat olive oil over medium-high heat until very hot. Then add a teaspoon of minced garlic and sautee for 1-2 minutes, until golden brown. Add the chicken and cook until chicken is golden brown and loses its pink color, about 4 to 5 minutes per side. While cooking the chicken, squeeze the juice of half a lemon over the tenderloins. Transfer chicken to a platter and keep warm.
Meanwhile, cover a baking sheet with alumnium foil and drizzle it with olive oil. Halve the cherry tomatoes, season with salt, and cook in the oven for 15-20 minutes on 350. You also want to set up a small saute pan; drizzle olive oil and saute your shallots for about 10 minutes.
The couscous is easy too. Just cook according to package directions and add a tablespoon of olive oil to the cooking water. Once your couscous is done, combine with sauteed shallots. Top your couscous with some chicken and roasted tomatoes, sprinkle some parmesan cheese, and enjoy! Everyone will be asking, what are these seasonings you used?!
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