Chicken Breasts with Fennel, Carrots, and Couscous

  1. Bring the water to a boil in a small saucepan; add couscous, and stir to combine.
  2. Cover and let stand until tender, about 5 minutes, then fluff with a fork.
  3. Pat chicken dry with paper towels.
  4. Rub chicken on both sides with 3/4 teaspoon paprika and 1/2 teaspoon salt, dividing evenly; season with pepper.
  5. In a large skillet, heat 1 tablespoon oil over medium-high.
  6. Cook chicken until lightly browned, about 3 minutes per side; transfer to a plate.
  7. Reduce heat to medium.
  8. Add remaining 1 tablespoon oil; when hot, add fennel and carrots.
  9. Cook, stirring occasionally, until vegetables are crisp-tender and lightly browned, 5 to 7 minutes.
  10. Add remaining 1 teaspoon paprika, the cumin, and 1/4 teaspoon salt; season with pepper.
  11. Cook, stirring, until spices are fragrant, about 1 minute.
  12. Add chicken and any accumulated juices from plate to skillet along with the apricots, olives, orange juice, and broth.
  13. Cover and simmer until vegetables are soft and chicken is cooked through, 12 to 15 minutes.
  14. Serve with couscous.
  15. (Per Serving)
  16. Calories: 492
  17. Saturated Fat: 1.4g
  18. Unsaturated Fat: 8.9g
  19. Cholesterol: 99mg
  20. Carbohydrates: 50g
  21. Protein: 46.5g
  22. Sodium: 703mg
  23. Fiber: 6.5g

water, couscous, chicken, paprika, salt, neutraltasting oil, fennel bulb, carrots, ground cumin, dried apricots, oilcured, orange juice, chicken broth

Taken from www.epicurious.com/recipes/food/views/chicken-breasts-with-fennel-carrots-and-couscous-394129 (may not work)

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