Chicken Couscous
A simple one-pan chicken and vegetable couscous baked until tender and flavorful.
Equipment
- Oven-safe skillet or baking dish
- Mixing Bowl
- Measuring cups and spoons
- Knife
- Cutting Board
- fork for fluffing
Ingredients
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup red bell pepper diced
- 1/2 cup zucchini diced
- 1/2 cup red onion diced
- 2 cloves garlic minced
- 1 cup couscous
- 2 cups chicken broth
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chicken pieces with olive oil, garlic powder, paprika, salt, and black pepper; toss to coat evenly.
- Heat a large oven-safe skillet over medium-high heat and add the seasoned chicken; cook, turning occasionally, until browned on all sides, about 5–7 minutes. Remove the chicken and set aside.
- In the same skillet, add the diced red bell pepper, zucchini, and red onion; cook until softened, about 5 minutes.
- Add the minced garlic to the vegetables and cook for about 1 minute until fragrant.
- Stir the couscous into the vegetables, then pour in the chicken broth and bring the mixture to a boil.
- Return the browned chicken to the skillet, nestling it into the couscous. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
- Bake for 15 minutes, or until the chicken is cooked through and the couscous has absorbed the broth.
- Remove from the oven, fluff the couscous with a fork, and sprinkle with chopped fresh parsley before serving.
Notes
- Cut chicken into uniform pieces for even cooking.
- You can use low-sodium broth if preferred.
- Use an oven-safe skillet to avoid transferring to another dish.