Chicken, Apple & Squash Skillet over Couscous with Spinach Salad

Directions

1. Prepare the couscous by bringing broth to a boil, then off heat stir in the couscous, cover, and let stand 10 minutes; fluff with a fork just before serving.
2. Wash and dry all produce.
3. Slice the chicken into thin fillets and season both sides with flour, salt, and pepper.
4. Heat a nonstick skillet over medium-high heat, add oil, and sear the chicken until golden and cooked through, 3–4 minutes per side; transfer to a plate and loosely cover with foil.
5. In a medium bowl, halve and thinly slice the red onion, then quarter, core, and slice the apple; add to the bowl.
6. Peel and dice the squash in half-inch pieces and add to the bowl.
7. Shave parsley leaves from the stems, mince, and mix half into the bowl with the vegetables and apple, reserving the rest for garnish.
8. Return the skillet to medium heat, add a bit more oil, and cook the vegetables with the apple and half the parsley until starting to soften, about 3–4 minutes.
9. In the now-empty bowl, whisk together vinegar, oil, Dijon, salt, and pepper to form the dressing.
10. When the veggies are tender, pour in the broth, add vinegar, honey, and Dijon to the skillet, and cook, stirring occasionally, until the apple and squash soften, about 4–5 minutes; fold in the dressing from the bowl.
11. Halve the grape tomatoes and toss them with the spinach and the remaining dressing; set aside to keep the salad fresh.
12. Return the chicken to the skillet and warm through, turning once or twice, about 1–2 minutes.
13. To serve, divide the couscous on plates, top with the chicken skillet, and finish with the tomato-spinach salad and the remaining parsley garnish.