Steak Fajita Toss With Cilantro Sour Cream

Hands-on time: Total time: Makes:

25 minutes 25 minutes 4 servings Thinly slicing flank steak across the grain breaks apart and tenderizes the tough muscle fibres and ensures the steak cooks quickly. If you like, serve Cheddar cheese, avocado, tortilla chips and extra salsa on the side.

Maple- Mustard Chicken:

3 tbsp 2 tbsp 4 tsp ¼ tsp 450 g ¼ tsp 2 tsp 1 tsp

Lemon- Broccoli Couscous:

⅔ cup ¼ tsp 1 cup 2 cups ½ tsp 1 tsp

Maple- Mustard Chicken: In small bowl, whisk together mustard, maple syrup, Chicken thighs are less expensive—and even juicier—than chicken breasts. vinegar and sesame oil. Set aside. (Make-ahead: Cover and refrigerate for up to 24 hours.) Sprinkle chicken with salt and pepper. In nonstick skillet, heat olive oil over medium heat; cook chicken, turning once, until golden and no longer pink inside and juices run clear when chicken is pierced, about 10 minutes. Remove chicken to plate; cover to keep warm. Drain fat from pan; reduce heat to medium-low. Add mustard mixture; cook, stirring and scraping up browned bits, until slightly thickened, about 30 seconds. Return chicken to pan; cook, stirring, until glazed and heated through, about 2 minutes.

Lemon- Broccoli Couscous: While chicken is cooking, in heatproof bowl, whisk couscous with salt; pour in boiling water. Cover tightly with plastic wrap; let stand until no liquid remains, about 5 minutes. Fluff with fork. Meanwhile, in small saucepan of boiling water, cook broccoli until tender-crisp, about 1 minute; drain. Stir into couscous. Stir in lemon zest and lemon juice. Serve with chicken.