Chicken with roasted vegetable couscous
Whip up a delightful and nutritious meal with this Chicken with Roasted Vegetable Couscous recipe. Featuring succulent chicken breasts, perfectly roasted pumpkin, red onion, and cherry tomatoes, all served over fluffy couscous and drizzled with rich chicken gravy, this dish is both satisfying and easy to prepare. Perfect for weeknight dinners or special occasions!
Cook time 50 min
Prep time 20 min
Ingredients:
6 cups pumpkin1 red onion
1.50 cups cherry tomatoes
2 tbsp olive oil
1 lb chicken breasts
1.50 cups chicken gravy
1 cup couscous
Chicken with roasted vegetable couscous is a delightful and healthy meal that combines succulent chicken breasts with the rich flavors of roasted pumpkin, red onion, and cherry tomatoes. Paired with fluffy couscous and a savory chicken gravy, this recipe is a surefire way to impress your family or guests. Perfect for a weekday dinner or a special occasion, this dish is easy to prepare and full of wholesome ingredients.
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the pumpkin chunks and red onion slices on a baking sheet.
- Drizzle with 1 tablespoon of olive oil.
- Season with salt and pepper, then toss to coat evenly.
- Roast the pumpkin and onion in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Add the halved cherry tomatoes to the baking sheet, drizzle with a little olive oil if needed, and roast for an additional 10 minutes, until they are softened and slightly blistered.
- While the vegetables are roasting, season the chicken breasts with salt and pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add the chicken breasts and cook for about 6-8 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and is no longer pink in the center.
- Once cooked, remove from the skillet and let rest for a few minutes before slicing it into strips or bite-sized pieces.
- Bring 1.5 cups of water to a boil in a medium saucepan.
- Remove from heat and stir in the couscous.
- Cover and let it sit for 5 minutes, or until the water is absorbed.
- Fluff the couscous with a fork.
- While the couscous is resting, heat the chicken gravy in a small saucepan over medium heat until warmed through.
- In a large serving bowl, combine the roasted vegetables with the couscous and gently toss to mix.
- Arrange the cooked chicken strips on top.
- Drizzle the dish with the warm chicken gravy.
- Serve immediately, garnished with fresh herbs if desired.
Tips:
- For an extra depth of flavor, marinate the chicken breasts in your favorite herbs and spices for at least an hour before cooking.
- When roasting the vegetables, ensure they are cut into uniform pieces to allow even cooking.
- To prevent the couscous from becoming clumpy, fluff it with a fork immediately after it has absorbed the water or chicken gravy.
- Use low-sodium chicken gravy to control the salt levels or make your own for a healthier option.
- Garnish with fresh herbs like parsley or cilantro for a burst of freshness and color.
Cooking Chicken with roasted vegetable couscous is a rewarding culinary experience that results in a nutritious and mouthwatering meal. By following these steps and incorporating the provided tips, you can create a dish that's not only flavorful but also visually appealing. Whether you're a seasoned cook or a kitchen novice, this recipe is sure to become a staple in your meal rotation.
Nutrition per serving
4 ServingsCalories 310kcal
Protein 30g
Carbohydrates 36g
Fiber 3.47g
Sugar 9g
Fat 12g
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