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)
How to Make It
Combine first 7 ingredients in a shallow dish. Dredge chicken in paprika mixture.
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.
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.
Really flavorful and tasty for quick summer dinner. We made it with quinoa, but you could do any grain, really. Was a little on the salty side - we'll cut the salt next time. We used 4 chicken thighs and 2 breasts cut in thirds. Cooked up all at the same time so that was perfect. Also used fresh corn.
Really loved the chicken! Simple and flavorful, all in one. Cooked up beautifully. I didn't put the corn in the couscous, because I don't like corn in my food. It was absolutely delicious still. My entire family, from 4 to 44, loved it.
Followed the recipe, except used fresh basil instead of cilantro. We thought there was a bit much spice coating the chicken, so when I do this again, I will use less. The couscous was great. I sauteed some zucchini and yellow squash in the pan after the chicken and before the couscous. Very nice side with this recipe.
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