Chicken With Tomato, Orange and Rosemary Couscous
- Cook Time : 20 Minutes
- Recipe Yield : 4 servings
Ingredients
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breast halves (about 1 pound)
- 1/4 cup dry white wine, such as Sauvignon Blanc or water
- 1 cup sliced zucchini, cut into 1/2 inch slices
- 1 can (14.5 ounces) chopped tomatoes, drained, or 1 cup chopped fresh tomatoes
- 1 teaspoon fresh or dried rosemary
- 1 package (5.8 ounces) Near East Roasted Garlic and Olive Oil Couscous mix
- 3/4 cup peeled, seeded and chopped orange
Preparation Steps
- Season chicken to taste with salt and pepper. In a large skillet, heat olive oil over medium heat. Add chicken; cook 5 to 6 minutes on each side, or until no longer pink inside.
- Meanwhile, in large saucepan, combine wine, 1 cup water, zucchini, tomatoes and rosemary. Bring to a boil over high heat.
- Stir in couscous and contents of Spice Sack. Remove from heat. Cover; let stand 5 minutes.
- Fluff lightly with a fork. Stir in chopped orange and serve with chicken.
Nutritional Information
Calories: 350, Total Fat: 9g, Sodium: 575mg, Total Carbohydrate: 40g, Dietary Fiber: 4g, Protein: 27g
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