1/3 Dinner: Orange glaze chicken with pearl cous cous & steamed veggies

The glaze is adapted from an America’s Test Kitchen recipe. The original recipe is for chicken, but it works wonderfully for tofu. 

I cooked the cous cous in chicken broth, but it still tasted super bland until I added the minced parsley. 

All in all, dinner was healthy, bland and quick to make. I feel like the plate is missing something, something of substance. Maybe we needed bread? Or salad?


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