Garlic Chicken Couscous with Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 boneless skinless chicken thighs, cut into bite-sized chunks2 medium or 3 small zucchinis, sliced and quartered3 heads of baby bok choy, sliced20 grape tomatoes, sliced4-5 shallots, minced12 cloves or 1 bulb garlic, minced1/2 cup raw sliced almonds1 tbsp of ground thyme1 cup of dry couscous2 cups sodium-reduced chicken broth3 tbsp extra virgin olive oil2 oz lemon juice
Put 1 tbsp of extra virgin olive oil in a medium-sized frying pan on medium heat. Once oil is hot, add about half of the minced garlic into the oil until fragrant, about one minute. Add the chicken and let simmer, stirring occasionally for 20 minutes, until cooked.
While chicken is simmering, put the remaining 2 tbsp extra virgin olive oil into a large sized frying pan over medium heat Once oil is hot, add the remaining garlic and shallots. Stir in the sliced almonds, fry for 2 minutes. Add the grape tomatoes and the thyme, fry for 2 minutes. Add the zucchini and bok choy, toss all the ingredients and then add the 2 cups of chicken broth and the 2 oz lemon juice. Simmer until the vegetables are getting tender, about 5-7 minutes.
Drain the chicken pan. In a large metal bowl or casserole dish, pour in 1 cup of dry couscous. Pour in the contents of the veggie pan, add in the chicken and mix all the ingredients well. Cover the bowl/dish and let stand for 5 minutes, for the couscous to soak. Fluff with fork and serve.
Serving Size: makes 6 2-cup servings
While chicken is simmering, put the remaining 2 tbsp extra virgin olive oil into a large sized frying pan over medium heat Once oil is hot, add the remaining garlic and shallots. Stir in the sliced almonds, fry for 2 minutes. Add the grape tomatoes and the thyme, fry for 2 minutes. Add the zucchini and bok choy, toss all the ingredients and then add the 2 cups of chicken broth and the 2 oz lemon juice. Simmer until the vegetables are getting tender, about 5-7 minutes.
Drain the chicken pan. In a large metal bowl or casserole dish, pour in 1 cup of dry couscous. Pour in the contents of the veggie pan, add in the chicken and mix all the ingredients well. Cover the bowl/dish and let stand for 5 minutes, for the couscous to soak. Fluff with fork and serve.
Serving Size: makes 6 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 440.1
- Total Fat: 17.7 g
- Cholesterol: 114.5 mg
- Sodium: 358.0 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 4.9 g
- Protein: 35.8 g
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