The Husband's New Favorite Chicken with Veggie Couscous

Remember waaay back when I said. . .

"Apparently all I had to do was shove a beer can up a chicken’s a$$ to get him excited about dinner!"

I may have been wrong. I'm not sure if it was the can of beer or the fact that I was serving him meat on a bone.

He was just as excited about tonight's dinner and I even served couscous. You all know how much he hates couscous, right? lol

In all seriousness, he loved it. Even asking me what spices I used. He NEVER asks me what spices I use. I don't think he knows what spices are!

The toddler? Well, he ate with minimal complaint. A win in my book. 🙂

Here's what I did. . .

Chicken Breasts

Ingredients

• 3 bone in chicken breasts
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon onion powder
• Kosher Salt
• Ground pepper

Instructions

Preheat the oven to 375 degrees.

In a small bowl mix the cumin, coriander and onion powders.

Remove the skin from all or some of the breasts. I always remove mine. Why? Well let's take a look. . .

That's almost half the calories simply by removing the skin. Not to mention the fat! Yikes!

Place the breasts in a baking dish and season with the salt and pepper. Sprinkle on the spice mixture.

Bake for 40-45 minutes until internal temp is 165. Mine were perfect at 43 minutes. I pulled them out and let them sit for 5 minutes.

10 minutes before the chicken is done start the couscous. . .

Veggie Couscous

Ingredients

• 2-3 slices of a large sweet onion diced
• 2 carrots diced
• 2 stalks of celery diced
• 1 small zucchini diced
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ cup chicken broth (4oz)
• ½ cup whole grain couscous, dry (110g)

Instructions

Heat a medium pot over medium heat. Spray with non stick cooking spray and cook the onion for a few minutes while dicing the carrots. Add the carrots, then celery, then zucchini.

Sprinkle with the cumin and coriander (subtle tie in with the chicken). Add the broth and bring to a boil.

Add the couscous, turn off the heat and cover. Fluff after 5 minutes.

I also served with some frozen broccoli. It was a perfect meal for the 3 of us with just enough leftover for a lunch. 🙂

For my Weight Watchers friends, I'd count this (1 breast and ¼ of the couscous) as 8 WWP. That's just my estimate, I don't have it in me to post nutritional info this evening. Sorry. 🙁

📖 Recipe

The Husband's New Favorite Chicken with Veggie Couscous

This chicken with veggie couscous dish is a great way to add more veggies to your diet and get your protein fix at the same time. Give it a try tonight!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 373 kcal

Ingredients

  

1x2x3x

Chicken Breasts

• 3 bone in chicken breasts
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon onion powder
• Kosher Salt
• Ground pepper

Veggie Couscous

• 2-3 slices of a large sweet onion diced
• 2 carrots diced
• 2 stalks of celery diced
• 1 small zucchini diced
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ cup chicken broth 4oz
• ½ cup whole grain couscous dry (110g)

Instructions

 

Chicken Breasts

• Preheat the oven to 375 degrees.
• In a small bowl mix the cumin, coriander and onion powders.
  1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon onion powder
• Remove the skin from all or some of the breasts. I always remove mine. Why? Well let's take a look. . .
  3 bone in chicken breasts
• Place the breasts in a baking dish and season with the salt and pepper. Sprinkle on the spice mixture.
  Kosher Salt, Ground pepper
• Bake for 40-45 minutes until internal temp is 165. Mine were perfect at 43 minutes. I pulled them out and let them sit for 5 minutes. 10 minutes before the chicken is done start the couscous. . .

Veggie Couscous

• Heat a medium pot over medium heat. Spray with non stick cooking spray and cook the onion for a few minutes while dicing the carrots. Add the carrots, then celery, then zucchini.
  2 carrots diced, 2 stalks of celery diced, 1 small zucchini diced, 2-3 slices of a large sweet onion diced
• Sprinkle with the cumin and coriander (subtle tie in with the chicken). Add the broth and bring to a boil.
  ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ cup chicken broth
• Add the couscous, turn off the heat and cover. Fluff after 5 minutes.
  ½ cup whole grain couscous

Nutrition

Calories: 373kcalCarbohydrates: 31gProtein: 34gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 87mgSodium: 236mgPotassium: 567mgFiber: 5gSugar: 3gVitamin A: 5367IUVitamin C: 8mgCalcium: 65mgIron: 3mg

Keyword chicken, couscous, Veggies

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