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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 357.0
  • Total Fat: 9.1 g
  • Cholesterol: 67.0 mg
  • Sodium: 319.1 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 7.3 g
  • Protein: 34.2 g

View full nutritional breakdown of Chicken with Onions, Lentils and Couscous calories by ingredient
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Chicken with Onions, Lentils and Couscous

Submitted by: NEENEE_BEANZ

Introduction

Adapted from a Rachel Ray recipe. Hers was made with chicken legs - roasted with the skin on. This one uses skinless/boneless chicken breast so you can cook it all on your cooktop instead of the oven - and I use less olive oil.
I used Isreali Couscous (I don't know if there is a difference) - it was the first time my family tried Couscous and they all loved it!
Adapted from a Rachel Ray recipe. Hers was made with chicken legs - roasted with the skin on. This one uses skinless/boneless chicken breast so you can cook it all on your cooktop instead of the oven - and I use less olive oil.
I used Isreali Couscous (I don't know if there is a difference) - it was the first time my family tried Couscous and they all loved it!

Number of Servings: 4

Ingredients

    1 Cup Chicken Broth
    3/4 Cup Couscous (not prepared)
    1 Cup Dry Lentils (rinsed and drained)
    2 cloves garlic - smashed
    1 pound Boneless/Skinless Chicken Breast
    2 Tablespoons of Olive Oil
    1 Tablespoon Grated Fresh Ginger
    2 Teaspoons gruond cinnamon
    1 medium Onion - chopped

Directions

4 servings-

1. In a large saucepan, bring chicken broth to a boil. Place Coucous in a bowl and drizzle broth on top. Cover tightly and let stand 10 minutes before fluffing with fork.

2. In the same saucepan, combine Lentils and garlic with water to cover by 1-1/2 inches. Bring to a boil then lower heat and simmer about 20 minutes (until lentils are tender). Discard Garlic. Stir lentils into Couscous.

3. Meanwhile, in a large bowl whisk together 2 Tblsp Olive Oil, the ginger and cinnamon. Season chicken with Salt and Pepper if desired. Add chicken to bown and toss to coat.

4. Spray a large skillet with non-stick cooking spray and cook chicken until no pink. Remove chicken and add chopped onion to skillet (you may wish to re-spray the pan or add a small amount of olive oil - which is not in the nutritional info). Stir and cook until onions are golden. Stir into the lentil mixture along with any pan juices left over (I've added a little water to the pan to get the 'tasty' stuff off of the bottom).

5. Plate the Couscous/Lentils/Onions and then place chicken on top.

Enjoy!


Number of Servings: 4

Recipe submitted by SparkPeople user NEENEE_BEANZ.






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Member Ratings For This Recipe

  • I also reordered the steps, cooking the lentils right away. I used ground ginger because I don't use fresh very often. I caramelized the onions too in the juices of the chicken after the chicken was done and added that too. It def serves more than 4 I think too. But YUM! - 8/6/12

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  • I'd re-order the recipe so that the lentils get started before other steps, since they take longest -- if someone is trying to bring this dish to the table after work timing gets important. Serve something colorful with it, otherwise this is a very beige looking dish! - 1/24/12

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  • The ginger & cinnamon make the chicken very tasty - and not at all ordinary. I used double the amounts of garlic & onion (can never have too much), and also used 2 Tbsp of fresh ginger. The timing of cooking the lentils was a little tricky, so next time I will start them first. - 7/14/10

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