SOUTHWEST CHICKEN AND COUSCOUS
A home-cooked chicken dinner in a skillet can be on your dinner table in less than 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Spray 12-inch nonstick skillet with cooking spray. Add stir-fry vegetables to skillet; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
- Stir in corn, salsa, beans and frozen chicken. Heat to boiling. Reduce heat to low; cover and simmer about 5 minutes, stirring occasionally, until chicken is thoroughly heated (break up large pieces of chicken with spoon as mixture cooks).
- Meanwhile, heat water to boiling. Stir in couscous. Remove from heat; cover and let stand 5 minutes.
- Fluff couscous with fork; spoon onto serving plates. Top with chicken mixture. Sprinkle with cilantro.
Nutrition Facts : Calories 470, Carbohydrate 79 g, Cholesterol 30 mg, Fiber 11 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 6 g, TransFat 0 g
SOUTHWEST CHICKEN DINNER
My family loves to order those gigantic takeout Tex-Mex burritos, but they can be expensive and we always have leftovers. I created a lighter, no-guilt alternative with the flavors they love, and that skips the tortilla. -Marquisha Turner, Aurora, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine water, 1 tablespoon oil, salt and pepper; bring to a boil. Stir in rice. Reduce heat; simmer, covered, 15-17 minutes or until liquid is absorbed and rice is tender., Meanwhile, sprinkle taco seasoning over both sides of chicken. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 4-5 minutes on each side or until a thermometer reads 165°., In a microwave, heat beans until warmed. To serve, gently stir cilantro, lime zest and lime juice into rice; divide among four bowls. Cut chicken into slices. Place chicken and beans over rice; top as desired.
Nutrition Facts : Calories 398 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 678mg sodium, Carbohydrate 52g carbohydrate (1g sugars, Fiber 3g fiber), Protein 30g protein.
SOUTHWESTERN CHICKEN
This simple six-ingredient recipe sent in by Roberta freedman is so tasty, you won't believe it's also good for you. From her home in mesilla Park, New Mexico, Roberta writes, "I like it because it is so quick to fix. It's just one way I add some flavors of the Southwest to lean chicken."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the garlic powder, chili powder, salt and paprika. Rub over both sides of chicken. In a large skillet coated with cooking spray, brown chicken on both sides; drizzle with lime juice. Cover and cook for 5-7 minutes or until chicken juices run clear.
Nutrition Facts : Calories 130 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 357mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
SOUTHWEST CHICKEN
Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.
Provided by Tamcattt
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g
MOROCCAN-INSPIRED CHICKEN COUSCOUS
Easy chicken couscous dinner with baked chicken thighs, warm Moroccan spices and fluffy couscous! If you like, add a big salad to start the meal.
Provided by Suzy Karadsheh
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Heat the oven to 425 degrees F.
- Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
- Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
- Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
- Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
- Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
- While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
- When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.
Nutrition Facts : Calories 492.6 kcal, Carbohydrate 31.6 g, Protein 23.5 g, SaturatedFat 7.7 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 399.6 mg, Fiber 4 g, UnsaturatedFat 21.2 g, ServingSize 1 serving
CHICKEN WITH COUSCOUS
Steps:
- Marinate chicken in yogurt and Tandoori spices. Brown in frying pan and finish in a preheated 400-degree oven for 15 minutes. Boil water and pour over couscous that has been lightly toasted in a saucepan. Pour in enough water to cover the couscous, as it absorbs the water add the butter and season with salt and pepper. Place couscous on a plate and top with the roasted chicken including the juices from the pan.
SOUTHWESTERN COUSCOUS
Make and share this Southwestern Couscous recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 30m
Yield 7 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, cook 1/3 cup of the green onions in butter until they are tender.
- Stir in broth, tomatoes, cumin, and chili powder.
- Heat to a boil, and then remove from heat.
- Stir in couscous and beans; then cover and let stand for 5 minutes.
- Fluff couscous mixture with a fork.
- Top each serving with cheese and remaining green onions.
Nutrition Facts : Calories 333.9, Fat 8.4, SaturatedFat 4.9, Cholesterol 21.7, Sodium 360.6, Carbohydrate 50.4, Fiber 7.4, Sugar 0.4, Protein 14.1
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- In a pot over medium-high heat, soften the leek in the oil for 5 minutes or until translucent. Add the carrots, cranberries and ground fennel. Cook for 1 minute, then add the chicken broth. Season with salt and pepper and bring to a boil. Remove from the heat and add the couscous. Cover and let rest for 5 minutes. Fluff with a fork and keep warm.
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