This simple one pot meal goes from stovetop to tabletop in under 30 minutes! Feel free to sub chicken breasts for chicken thighs.
2 large sweet potatoes, peeled and diced
1 large red onion, sliced thin
2 tablespoons olive oil
1.5 pounds boneless skinless chicken thighs
1 cup pearled (Israeli) couscous
1 cup chicken broth
2 tablespoons apple cider vinegar
1 tablespoon honey
Heat the olive oil over medium-high heat in a large saucepan until shimmering. Add the sweet potatoes and onions, cover the pan, and cook 5-8 minutes until the sweet potatoes have begun to soften.
Liberally sprinkle the chicken with salt and pepper, then push the sweet potatoes and onions to one side of the pan. Place the chicken thighs on the pan and sear until lightly brown, about 2-3 minutes each side. You may have to work in batches.
Once the chicken is seared, add in the couscous and chicken broth.
Combine the apple cider vinegar and honey in a small bowl and whisk to combine, then add to the pan.
Cover tightly with the lid and turn the heat to low. Cook, 15-20 minutes, until the sweet potatoes are cooked through, the couscous is soft and chewy, and the chicken is cooked through and no pink remains.