Spiced Chicken with Couscous Pilaf

Randy Mayor; Jan Gautro

Yield: 4 servings (serving size: 1 chicken breast half and 1 cup couscous mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 398
  • Calories from fat: 18%
  • Fat: 8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 34.5g
  • Carbohydrate: 46.5g
  • Fiber: 4.1g
  • Cholesterol: 66mg
  • Iron: 2.6mg
  • Sodium: 642mg
  • Calcium: 48mg

Ingredients

  • 2 1/2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 1 tablespoon vegetable oil, divided
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 cup uncooked couscous
  • 1 cup fat-free, less-sodium chicken broth
  • 1 cup frozen whole-kernel corn
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
  • Cilantro sprigs (optional)

Preparation

  1. Combine first 7 ingredients in a shallow dish. Dredge chicken in paprika mixture.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken, and cook 5 minutes on each side or until done. Remove the chicken from pan. Keep warm.
  3. Heat 1 teaspoon oil in pan over medium-high heat. Add onion and garlic; sauté 1 minute. Stir in couscous and broth; bring to a boil. Remove from heat. Stir in corn; cover, and let stand 5 minutes or until liquid is absorbed. Stir in the minced cilantro and lime juice. Serve with the chicken. Garnish with cilantro sprigs, if desired.
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