Israeli Chicken with Mango Paprika Couscous

A chicken entree with Israeli origins.

Total Time:
35 minutes

Servings:
4

Ingredients

2 tbsp. dry Mediterannean blend seasoning

1 tbsp. Baharat seasoning or Chinese Five Spice seasoning

4 boneless skinless chicken breast halves

5 tbsp. olive oil divided

1-½ cups water

2 tsp. paprika

1-½ cups (12 oz.) uncooked couscous

3 cups DOLE Frozen Mango Chunks partially thawed

⅓ cup sliced green onions

2 tsp. (optional) black sesame seed

Combine Mediterranean seasoning and Baharat seasoning in small bowl.
Place each chicken breast between 2 sheets of plastic wrap and pound (with meat mallet) to 1/4-inch thickness. Remove wrap. Brush both sides of chicken pieces with 1 tablespoon oil and sprinkle both sides with seasoning mixture.
Cook chicken in two batches in large nonstick skillet over medium-high heat in 2 tablespoons oil until brown and no longer pink in center, 3 to 4 minutes per side.
Meanwhile, combine water, remaining 2 tablespoons olive oil and paprika together in a small sauce pan. Bring to boil; remove from heat, stir in couscous and cover for 5 minutes or until liquid is absorbed. Fluff with fork. Stir in mango chunks and green onions.
Cut chicken into 1/2-inch slices and serve over couscous mixture. Sprinkle with sesame seeds, if desired.