Chicken And Broccoli Couscous With Salsa Recipes

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BALSAMIC CHICKEN WITH BROCCOLI COUSCOUS



Balsamic Chicken with Broccoli Couscous image

This quick-fix recipe uses an ingenious shortcut: The broccoli cooks right along with the couscous. Just add a healthy vegetable side. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1/4 teaspoon Italian seasoning
COUSCOUS:
1 can (14-1/2 ounces) chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon pepper
3 cups frozen chopped broccoli, thawed and drained
1 cup uncooked couscous
1/4 cup grated Parmesan cheese

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook 4-6 minutes on each side or until a thermometer reads 165°. Stir in vinegar, honey and Italian seasoning; heat through., Meanwhile, in a small saucepan, bring broth, garlic powder and pepper to a boil. Stir in broccoli and couscous. Remove from heat; let stand, covered, 5-10 minutes or until broth is absorbed. Stir in cheese. Serve chicken with couscous.

Nutrition Facts :

CHICKEN AND BROCCOLI COUSCOUS WITH SALSA



Chicken and Broccoli Couscous With Salsa image

Couscous is one of the staple foods of the Maghreb (western North Africa). I am always experimenting & combining it with different flavors. I watched a friend whip this up for our lunch one day & it became my new favorite.

Provided by SusieQusie

Categories     One Dish Meal

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 cup diced fresh tomato
1 tablespoon chopped fresh basil
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
1 tablespoon olive oil
1/2 teaspoon sugar
1 garlic clove, minced
1 tablespoon olive oil
12 ounces boneless skinless chicken breasts, cubed
2 cups broccoli florets
2 cups water
1 tablespoon olive oil
1 (10 ounce) package couscous, Near East Brand Roasted Garlic & Olive Oil flavor

Steps:

  • In small bowl, stir salsa ingredients together. Season to taste with salt & pepper, set aside.
  • Bring water to a boil and stir in oil, couscous & seasoning packet from box.
  • Cover, remove from heat & let stand while you prepare the chicken.
  • In large skillet, heat oil over medium high heat.
  • Add chicken & cook 3-5 minutes or until no longer pink, stirring frequently.
  • Add the broccoli & cook while stirring 3 minutes or until broccoli is crisp tender.
  • Fluff couscous with fork & stir into chicken & broccoli.
  • To serve, portion couscous on plates & top with salsa.

Nutrition Facts : Calories 941.9, Fat 23.7, SaturatedFat 3.6, Cholesterol 98.7, Sodium 153.9, Carbohydrate 118.6, Fiber 8.2, Sugar 3.4, Protein 60.4

CHICKEN WITH SALSA AND COUSCOUS



Chicken With Salsa and Couscous image

I made this using Pace Picante Sauce but any salsa will do, I also added in 2 teaspoons crushed red chili flakes for some heat.

Provided by Kittencalrecipezazz

Categories     Poultry

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

3 cups hot cooked rice or 3 cups couscous
2 tablespoons olive oil
1/4 cup coarsely chopped almonds
2 tablespoons fresh minced garlic
8 chicken thighs, preferably with skin removed
1 cup thick 'n chunky salsa
1/4 cup water
3 -4 tablespoons dried currants (or to taste)
1 tablespoon honey
3/4 teaspoon cumin
1/2 teaspoon cinnamon

Steps:

  • While couscous or rice is cooking heat oil in a large skillet over medium-high heat until hot.
  • Add in almonds; cook 1-2 minutes or until golden brown.
  • Remove almonds from skillet with slotted spoon; set aside.
  • Add garlic; cook 30 seconds then add chicken and cook 4-5 minutes or until browned, turning once.
  • In a medium bowl, combine the salsa, and all remaining ingredients; mix well.
  • Add to chicken; mix well.
  • Reduce heat to medium; cover, and cook for 20 minutes, or until fork-tender or until the juices run clear stirring occasionally.
  • Stir in almonds.
  • Serve chicken with cooked coucous or rice.

BROCCOLI AND CHICKEN STIR-FRY



Broccoli and Chicken Stir-Fry image

Made up. Serve with rice.

Provided by Jeri

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 3

Number Of Ingredients 10

⅔ cup soy sauce
¼ cup brown sugar
½ teaspoon ground ginger
1 pinch red pepper flakes, or to taste
2 tablespoons water
2 tablespoons cornstarch
2 teaspoons vegetable oil, or to taste
3 skinless, boneless chicken breast halves, cut into chunks
1 onion, sliced
3 cups broccoli florets

Steps:

  • Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
  • Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
  • Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g

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