Chicken Breasts with Fennel, Carrots, and Couscous Recipe

Name: Chicken Breasts with Fennel, Carrots, and Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 2/3 cup couscous; 4 boneless, skinless chicken breast halves (6 to 8 ounces each); 1 3/4 teaspoons paprika; Coarse salt and freshly ground pepper; 2 tablespoons neutral-tasting oil, such as canola or safflower; 1 fennel bulb, trimmed, cored, and thinly sliced; 3 large carrots, peeled and thinly sliced; 1 teaspoon ground cumin; 2/3 cup dried apricots, preferably unsulfured, chopped; 1/2 cup oil-cured pitted black olives, halved; 1/2 cup fresh orange juice; 1/2 cup homemade or reduced-sodium store-bought chicken broth

Servings: persons

1 cup water
2/3 cup couscous
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1 3/4 teaspoons paprika
Coarse salt and freshly ground pepper
2 tablespoons neutral-tasting oil, such as canola or safflower
1 fennel bulb, trimmed, cored, and thinly sliced
3 large carrots, peeled and thinly sliced
1 teaspoon ground cumin
2/3 cup dried apricots, preferably unsulfured, chopped
1/2 cup oil-cured pitted black olives, halved
1/2 cup fresh orange juice
1/2 cup homemade or reduced-sodium store-bought chicken broth

1
Bring the water to a boil in a small saucepan; add couscous, and stir to combine.
2
Cover and let stand until tender, about 5 minutes, then fluff with a fork.
3
Pat chicken dry with paper towels.
4
Rub chicken on both sides with 3/4 teaspoon paprika and 1/2 teaspoon salt, dividing evenly; season with pepper.
5
In a large skillet, heat 1 tablespoon oil over medium-high.
6
Cook chicken until lightly browned, about 3 minutes per side; transfer to a plate.
7
Reduce heat to medium.
8
Add remaining 1 tablespoon oil; when hot, add fennel and carrots.
9
Cook, stirring occasionally, until vegetables are crisp-tender and lightly browned, 5 to 7 minutes.
10
Add remaining 1 teaspoon paprika, the cumin, and 1/4 teaspoon salt; season with pepper.
11
Cook, stirring, until spices are fragrant, about 1 minute.
12
Add chicken and any accumulated juices from plate to skillet along with the apricots, olives, orange juice, and broth.
13
Cover and simmer until vegetables are soft and chicken is cooked through, 12 to 15 minutes.
14
Serve with couscous.
15
(Per Serving)
16
Calories: 492
17
Saturated Fat: 1.4g
18
Unsaturated Fat: 8.9g
19
Cholesterol: 99mg
20
Carbohydrates: 50g
21
Protein: 46.5g
22
Sodium: 703mg
23
Fiber: 6.5g

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup water, 2/3 cup couscous, 4 boneless, skinless chicken breast halves (6 to 8 ounces each), 1 3/4 teaspoons paprika, and more.

Yes, Chicken Breasts with Fennel, Carrots, and Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breasts with Fennel, Carrots, and Couscous

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