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Ingredients
- 2 lemons
- 2 boneless, skinless chicken breasts (about 1 ½ lb)
- 1 ¾ teaspoons sazon (or complete) seasoning, divided
- 1 tablespoon olive oil
- 8 oz diced yellow onions
- 1 teaspoon minced garlic
- ½ teaspoon ground ginger
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground turmeric
- 1 cup dry couscous
- 1 ½ cups chicken stock (or broth)
- ½ cup pitted green olives
- 3 tablespoons fresh Italian parsley
Steps
- Halve lemons. Cut chicken into 1-inch chunks and coat with 1 teaspoon seasoning (wash hands).
- Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add lemons, cut-side down. Cook 2–3 minutes until well browned, then remove from pan. Add chicken; cook 8 minutes, stirring occasionally, or until browned. Remove chicken from pan.
- Stir onions into same pan. Cook 5–6 minutes, stirring occasionally until onions are softened and begin to brown. Stir in garlic, ginger, cumin, paprika, turmeric, cinnamon, and remaining ¾ teaspoon seasoning. Cook and stir 1 minute.
- Return chicken to pan and add stock; bring to a boil. Stir in couscous. Cover and reduce heat to low. Cook 5 minutes or until couscous is tender, liquid is absorbed, and chicken is 165°F. Chop olives and parsley coarsely. Sprinkle chicken with olives and parsley and squeeze lemon juice over top; serve.
Amount per ¼ recipe serving: Calories 440, Total Fat 10g, Sat Fat 1.5g, Trans Fat 0g, Chol 95mg, Sodium 800mg, Total Carb 41g, Fiber 3g, Sugars 3g, Protein 42g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%