Chicken with Asparagus, Pecans and Couscous

Ingredients:

1 pound chicken breasts
1/2 teaspoon dried thyme
1/4 teaspoon paprika
1/4 teaspoon salt
4 tablespoons olive oil, divided
1 medium carrot, peeled and diced
1 cup chopped onion
8-oz. fresh asparagus
2/3 cup Georgia pecan halves, chopped
5.7-oz. package couscous mix with herbed chicken flavor
1 1/4 cups boiling water

Directions:

1.  Cut chicken breasts lengthwise to make 8 long, thick strips; sprinkle strips with thyme, paprika, and salt on all sides.
2. Heat a large non-stick skillet with a tight-fitting lid over medium-high heat. Add 2 tablespoons oil; swirl it to lightly coat pan.
3. Add chicken strips, cover and cook 5 minutes or until nicely browned.
4. Turn chicken over, reduce heat to medium and cook 5 – 7 minutes longer or until chicken is almost cooked through. Remove from skillet and keep warm.
5. Add 2 tablespoons oil to pan;  then stir in carrot and onion.

  

1. Cook, covered, 8 minutes, stirring occasionally.
2. Meanwhile, snap off and discard tough ends of asparagus; cut spears crosswise into 3/4-inch lengths.
3. Add asparagus to carrot mixture; cover and cook 5 minutes, stirring once.
4. Remove from heat and stir in pecans and couscous.
5. Arrange chicken on top. Combine boiling water and contents of seasoning packet; pour into skillet, cover tightly and let stand 8 minutes before serving.