Chicken With Roasted Vegetables
Roasted vegetables, fresh French herbs and couscous, make this a one dish meal you'll want to serve again and again!
- Cook Time : 20 Minutes
- Recipe Yield : 4 Servings
Ingredients
- 1/4 cup olive oil, divided
- 12 ounces boneless, skinless chicken breast halves (about 3), cut into 1-inch pieces
- 1-1/4 cups water
- 1 package (5.8 ounces) NEAR EAST Roasted Garlic & Olive Oil Couscous
- 1 medium zucchini, halved, quartered and sliced into 1/4-inch pieces (about 1 cup)
- 1 medium red bell pepper, cut into 1-inch pieces
- 2 cloves garlic, minced
- 2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary
- 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
- 2 tablespoons grated Parmesan cheese
Preparation Steps
- In large skillet, heat 1 tablespoon olive oil over medium heat. Add chicken; cook 5 minutes, stirring frequently, until chicken is no longer pink inside.
- In same skillet, add water, 1 tablespoon olive oil, and contents of Spice Sack; bring to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes.
- Meanwhile, heat oven to broil. In a large bowl, toss zucchini, bell pepper, garlic, rosemary, thyme and remaining 2 tablespoons olive oil until vegetables are thoroughly coated. In 15X10-inch jelly roll pan, spread out vegetables to one layer. Broil on top rack about 5 to 7 minutes, or until zucchini is golden brown, stirring every 1 minute.
- Fluff couscous gently with a fork. Gently stir roasted vegetables into couscous mixture. Sprinkle with cheese; serve immediately.
Nutritional Information
Calories: 380, Calories from Fat: 144, Total Fat: 16g, Saturated Fat: 3g, Cholesterol: 50mg, Sodium: 450mg, Total Carbohydrate: 33g, Dietary Fiber: 2g, Protein: 27g, Vitamin A: 25%, Vitamin C: 68%, Calcium: 8%, Iron: 10%
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