This dish was given to me by my sister, and ever since then, my husband, me, and our friends have all enjoyed it. I like how quick and easy this dish is to make after a long day at work. Additionally, it is tasty and dazzlingly beautiful.
Ingredients
fresh broccoli florets, 1 1/2 cups
1 packet (5.8 ounces) of couscous with roasted garlic and olive oil.
one water cup
split into 1 teaspoon and 2 tablespoons of olive oil
4 chicken breast halves, each boneless and skinless (4 ounces each)
1/2 teaspoons of salt
1/2 teaspoons of pepper
Lemon juice, two teaspoons
2 teaspoons of garlic, minced
a half-teaspoon of dried oregano
Chopped and seeded one big tomato
Directions
Broccoli, the ingredients from the couscous seasoning box, water, and 1 teaspoon oil should all be combined in a big pot. up to a boil. Add couscous and stir. Cover the pan, turn off the heat, and let it stand for five minutes.
Flatten the chicken to a 1/4-inch thickness in the interim. Add salt and pepper to taste. Rub chicken with a mixture of lemon juice, garlic, and oregano. Cook the chicken in the remaining oil in a large pan over medium heat for 8 to 10 minutes, or until the juices run clear. Serve the couscous with chicken after stirring in the tomato.
Nutritional data
357 calories, 12g fat (2g saturated fat), 63mg cholesterol, 711mg sodium, 35g carbohydrate (3g sugars, 3g fiber), and 29g protein are in 1 chicken breast half with 1 cup of couscous. Exchanges for diabetics: 3 lean meat, 2 starch, and 2 fat.
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