Couscous-Stuffed Chicken Recipe

Name: Couscous-Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup fat-free, lower-sodium chicken broth; 1/4 cup uncooked couscous; 1/2 teaspoon salt, divided; 1/2 teaspoon black pepper, divided; 3 tablespoons chopped plum tomato; 2 tablespoons kalamata olives, chopped; 2 tablespoons crumbled feta cheese; 2 tablespoons extra-virgin olive oil; 2 teaspoons chopped fresh oregano; 2 teaspoons chopped fresh parsley; 1 teaspoon grated lemon rind; 1 minced garlic clove; 4 (6-ounce) skinless, boneless chicken breast halves; Cooking spray

Servings: persons

1/3 cup fat-free, lower-sodium chicken broth
1/4 cup uncooked couscous
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons chopped plum tomato
2 tablespoons kalamata olives, chopped
2 tablespoons crumbled feta cheese
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh parsley
1 teaspoon grated lemon rind
1 minced garlic clove
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

1
1.
2
Bring broth to a boil in a small saucepan; remove from heat.
3
Stir in couscous.
4
Cover and let stand 4 minutes.
5
Place couscous in a small bowl; fluff with a fork.
6
Cool for 10 minutes.
7
Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and next 8 ingredients (through garlic); toss.2.
8
Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness.
9
Divide couscous mixture evenly among breast halves; roll up jelly-roll fashion.
10
Secure with wooden picks.
11
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.3.
12
Preheat oven to 400.4.
13
Heat a large ovenproof skillet over medium-high heat.
14
Coat pan with cooking spray.
15
Add chicken to pan; cook for 6 minutes or until browned; turn chicken over.
16
Bake at 400 for 5 minutes or until chicken is done.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/3 cup fat-free, lower-sodium chicken broth, 1/4 cup uncooked couscous, 1/2 teaspoon salt, divided, 1/2 teaspoon black pepper, divided, and more.

Yes, Couscous-Stuffed Chicken 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.

That's it — enjoy your meal!

Couscous-Stuffed Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions