Orange zest and a small amount of saffron elevate this quick chicken and couscouse dish.
2 teaspoons olive oil
1/3 cup chopped shallot
3/4 teaspoon paprika, divided
1/2 teaspoon chopped fresh thyme
1 teaspoon orange zest
1/8 teaspoon saffron threads
1 (14-ounce) can fat-free, reduced-sodium chicken broth
1 cup frozen shelled edamame
1 teaspoon salt, divided
1 cup uncooked couscous
4 ounces chopped bottled roasted red peppers, rinsed
3/4 pound chicken breast
How to Make It
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