Honey Mustard Chicken Cutlets with Green Beans and Fluffy Couscous

Wash 1 lb fresh green beans and trim off the stem ends. Set aside.

In a small saucepan, bring 1.5 cups chicken broth to a rolling boil over high heat.

Once the broth is boiling, stir in 1.5 cups dry couscous, cover immediately with a tight lid, remove from heat, and let it sit for 5 minutes.

While the couscous sits, season 1.5 lbs raw chicken cutlets with salt, pepper, and 1 tsp dried thyme on both sides.

Heat 1 tbsp oil in a large skillet over medium-high heat. Add the trimmed green beans and 2 tbsp water; cover and steam for 4 minutes until tender-crisp. Remove beans from the pan and set aside on a plate.

In the same skillet, add another 1 tbsp oil. Place the chicken cutlets in the pan and sear for 2-3 minutes per side until golden brown and fully cooked through.

In a small bowl, whisk together 3 tbsp honey, 2 tbsp dijon mustard, the remaining 1/2 cup chicken broth, and the juice from 1 lemon.

Reduce the skillet heat to medium. Pour the honey mustard mixture over the chicken cutlets. Simmer for 2 minutes, flipping the chicken once, until the sauce reduces into a thick, glossy glaze.

Fluff the couscous with a fork. Serve the glazed chicken cutlets alongside the steamed green beans and the fluffy couscous, drizzling any extra pan sauce over the chicken.