|Chicken & Veggies with Couscous Quick Skillet Dinner|
Yet another quick and easy chicken skillet dinner. Done in about 30 minutes!
You can use any veggie combo you want that you think will go well with the chicken.
If you don’t have couscous on hand, use a pasta such as orzo. The proportions of water to orzo is the same as couscous.
I use concentrated liquid stock because it tastes fantastic, but you can sub 2 chicken stock cubes for it in this.
No fancy pic here, since this post is a bonus and I really didn’t expect I’d ever put this up. Just taken with my iPad out on my porch–not professional quality. Just the meal is!
Chicken & Veggies with CousCous Quick Skillet Dinner
- 1 large boneless skinless chicken breast, sliced
- 1 cup baby carrots
- 1 cup sliced mushrooms
- 1 clove garlic, minced
- 2 tbs olive oil
- 2 pkgs liquid concentrated chicken stock (like Swanson Flavor Boost)
- 2 cups water
- 1 cup pearl (Israeli) couscous
Heat the olive oil over medium-high heat.
Add chicken and brown on all sides. Add the carrots, mushrooms & garlic. Saute for about 3 minutes.
Add the liquid stock & water. Bring to boil. Reduce heat, cover and simmer for about 20 minutes, or until carrots are almost tender.
Turn the heat to high and bring liquid to a boil. Add the couscous, stir. Reduce heat. Cover and simmer for about 10 minutes, or until liquid is absorbed and couscous is tender.
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