Northeastern Corn Couscous with Chicken (Meal Prep)

Season the chicken breasts with smoked paprika, salt, and pepper, adding a little oil. Mix the seasonings well into the meat.

Cook the chicken over medium-high heat. After it starts cooking, reduce the heat, cover the pan, and let it cook for 5 to 8 minutes to finish cooking through.

In another pan, sauté the calabresa sausage until browned, which should take about two minutes.

Meanwhile, hydrate the corn couscous mix in a one-to-one ratio with chicken broth or hot water, letting it rest for 10 minutes.

Sauté the onion, garlic, and bode pepper until the residue starts to lift from the bottom of the pan. If necessary, add a little boiling water to help loosen any browned bits.

Add the tomato paste, frozen peas, and the previously grilled bell pepper (cut into strips and grilled over high heat for 5 minutes without oil) to the sauté.

Mix the hydrated couscous into the sauté, add the cooked and shredded chicken, and stir well to incorporate all the flavors.

Season the mixture with salt, if necessary, cover the pan, and let it cook over low heat for another 5 minutes.

Serve the couscous and chicken meal prep. Add a side of yogurt. If desired, finish with a few drops of lime juice.