Curried Chicken, Vegetables and Couscous Skillet
Prep and Cook Time: 19 minutes
Yield: Makes 4 servings
Ingredients:
1
package (16 ounces) frozen vegetable medley, such as broccoli, carrots and cauliflower or bell pepper and onion strips
2
teaspoons curry powder, divided
1/8
teaspoon ground red pepper
4-1/2
teaspoons vegetable oil
1
can (about 14 ounces) chicken broth
Preparation:
1.
Thaw vegetables according to package directions.
2.
While vegetables are thawing, place chicken in medium bowl. Sprinkle with 1 teaspoon curry powder, garlic salt and ground red pepper; toss to coat.
3.
Heat oil in large deep skillet over medium-high heat until hot. Add chicken mixture, spreading in one layer. Cook 5 to 6 minutes or until chicken is no longer pink in center, turning occasionally.
4.
Transfer chicken to plate; set aside. Add broth and remaining 1 teaspoon curry powder to skillet; bring to a boil over high heat, scraping up browned bits on bottom of skillet.
5.
Stir thawed vegetables into skillet; return to a boil. Stir in couscous; top with chicken. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
Note
For a special touch, add a dollop of plain yogurt to each serving.
Nutritional Information:
| Serving Size: |
| Sodium |
926 mg |
| Protein |
33 g |
| Fiber |
11 g |
| Carbohydrate |
45 g |
| Cholesterol |
77 mg |
| Total Fat |
9 g |
| Calories |
402 |
Dietary Exchange:
| Vegetable |
2 |
| Starch |
2-1/2 |
| Meat |
3 |