Baked Chicken And Veggie Couscous Recipes

CHICKEN WITH COUSCOUS

Steps:

• In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes.
• Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside.
• Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.
• In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.

BAKED CHICKEN BREASTS AND VEGETABLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
• Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN AND VEGGIE COUSCOUS

Steps:

• Heat oil in a 12-inch skillet over med-high heat.
• Add chicken and cook until well browned on all sides.
• With a slotted spoon, remove chicken to a plate.
• Reduce heat to medium. Cook carrots, zucchini, and onions in drippings for 5 minutes.
• Add garlic and cook 2 minutes more, stirring frequently.
• Grab a pot because this makes a lot. Transfer your carrots, zucchini, and onions to it.
• Stir chicken broth, pepper sauce, curry powder, salt and chicken.
• Bring to a boil, add couscous, cover and remove from heat for 5 minutes.
• Stir in almonds and parsley.

SPRING-VEGETABLE COUSCOUS WITH CHICKEN

Steps:

• In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.

CHICKEN VEGETABLE COUSCOUS

Steps:

• Cook couscous as directed on package.
• Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 5 minutes, stirring occasionally.
• Stir in remaining ingredients except cheese. Cook uncovered 4 to 5 minutes or until chicken is no longer pink in center and vegetables are crisp-tender.
• Serve chicken mixture over couscous. Sprinkle with cheese.

VEGETABLE COUSCOUS

Steps:

• In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

BAKED CHICKEN AND VEGGIE COUSCOUS

Steps:

• Mince your garlic, grate your ginger, cut your carrots into 1" pieces, cut your parsnips into 1" pieces along with the butternut squash and red onion. Do not combine into one bowl keep seperated!
• In a 13 x 9 " baking dish, combine the yogurt, garlic, ginger and curry powder. Add the skinless chicken breasts (halved) and coat both sides. Cover and refrigerate for at least 4 hours or overnight.
• When the chicken has marinated, preheat the oven to 400. Place the carrots, parsnips, squash, onion and oil in a large roasting pan. Toss to coat. Bake for 30 minutes, or until tender.
• Meanwhile, remove the chicken from the refrigerator, and stir in the broth. Cover loosely with foil, and bake along with the veggies for 25 minutes. Remove both from the oven. Remove the foil from the chicken, and place the vegetables around it. Bake uncovered for 15 minutes.
• Prepare the couscous per package directions. Fluff with a fork and service with the chicken and veggies.
• NOTE: I toss my veggies into the cooked couscous and plate it along side my chicken. If you need additional seasoning do so now.