Mediterranean Chicken and Couscous |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Browned chicken breasts with onions, tomatoes and olives in a balsamic sauce are served over fluffy couscous. Ingredients:
1 cup 25%-less-sodium chicken broth |
2/3 cup whole wheat couscous, uncooked |
2 teaspoons canola oil |
4 (4 ounce) boneless skinless chicken breasts |
3 tablespoons kraft calorie-wise balsamic vinaigrette |
1 small onion, halved, thinly sliced |
2 cups grape tomatoes, halved |
1/4 cup green olives, pitted, halved |
1/4 cup italian parsley, chopped |
3/4 cup kraft mozza-cheddar shredded cheese |
Directions:
1. Bring broth to boil in small saucepan on medium-high heat. Add couscous. Remove from heat; cover. Let stand 5 min.
2. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until browned on both sides and done (170 degrees F). Transfer to plate; cover to keep warm.
3. Heat dressing in same skillet. Add onions; cook and stir 5 to 6 min. or until crisp-tender. Stir in tomatoes and olives; cook 1 to 2 min. until just heated through.
4. Add 2 Tbsp. parsley to couscous; mix lightly. Spoon onto platter; top with chicken, tomato mixture, cheese and remaining parsley.
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