The Ultimate Baked Chicken and Couscous Recipe - Healthy and Flavorful!
Are you looking for a healthy and flavorful dinner idea that's easy to prepare? Look no further than "The Ultimate Baked Chicken and Couscous" recipe, featuring high-quality ingredients and bold spices from Wurzpott.
This recipe is perfect for busy weeknights when you want a healthy and satisfying meal that's quick and easy to make. With Wurzpott's high-quality spices and herbs, you can add bold flavors to your dishes without any artificial additives or preservatives.
Plus, this recipe is packed with nutrition, including lean protein from the chicken, fiber from the couscous and asparagus, and vitamins from the peas and lemon. It's a well-rounded and delicious meal that your whole family will love!
So why wait? Head to your kitchen and try "The Ultimate Baked Chicken and Couscous" recipe today, and don't forget to stock up on Wurzpott's amazing spices and blends for all your cooking needs!
Baked Chicken & Couscous
Chef Anne Hicks
This recipe for The Ultimate Baked Chicken and Couscous is a delicious and wholesome meal that's easy to prepare and perfect for a family dinner. The couscous is cooked in flavorful chicken stock and mixed with frozen peas, sliced asparagus, and chopped parsley. The chicken breasts are seasoned with Wurzpott Chicken Rub and Peppa Lemon and then baked to perfection. To add a burst of citrusy flavor, the dish is finished with a sprinkle of Mama Limone and a squeeze of lemon juice. Topped with grated Parmesan cheese and served hot, this dish is a winner for any occasion.
1 cup Couscous
4 boneless skinless Chicken Breast
2 cups Chicken Stock
1 tablespoon Extra Virgin Olive Oil
3 tablespoons Butter
½ cup Parsley, chopped
1 Red Onion, chopped
16 oz frozen peas
2 tablespoons Wurzpott Napoli Lemon Zest
1 Lemon, juiced
½ cup Parmesan Cheese
1 teaspoon Salt
1 teaspoon Pepper
1 tablespoon Wurzpott Chicken Rub
1 tablespoon Peppa Lemon
1 cup Asparagus, sliced
1 Lemon, sliced into wedges
½ cup Italian Dressing
Combine Vegetables and herbs, add 1 TBL Napoli Lemon Zest, salt and pepper. Top with butter and olive oil - stir.
Add couscous, lemon juice, and chicken stock, combine. Top with Parmesan cheese, salt and pepper, combine thoroughly. Cover with tinfoil and set aside.
In a separate casserole dish, squeeze 3/4 cup Italian dressing.
Place chicken breast in dish top with Wurzpott Peppa Lemon, salt, pepper and shimmy in lemon wedges around and on chicken breast.
Cover with tinfoil.
Place both in the oven for 25-30 minutes (until chicken is fully cooked and clear juices, with an internal temp of 165).
Place chicken on top of couscous, sprinkle more fresh parsley on top, serve.
- per serving
- 12 grams
- Saturated Fat
- 3 grams
- 85 milligrams
- 652 milligrams
- 46 grams
- 7 grams
- 6 grams
- 45 grams