Chicken & Veggie Israeli Couscous Bake

Start by pan searing your chicken, skin side down. Once browned, remove chicken from the pan, then add your mushrooms and garlic. Cook until browned but not fully cooked, and then deglaze your pan with white wine or chicken broth. Once slightly evaporated, add butter. Once butter is melted, add your Israeli Couscous and toast until browned. Then add chicken broth, veggies, and chicken back into the pan. Cover with foil, you can add a few more pads of butter for a creamier texture, and bake for 30-40 mins. When it’s finished, top with Parmesan if desired and enjoy!