Chicken Breasts with Tomato, Orange & Rosemary Couscous

Name: Chicken Breasts with Tomato, Orange and Rosemary Couscous
Yield: 4
Cuisine: Fusion
Ingredients: olive oil; chicken breasts; white wine; zucchini; tomatoes; rosemary leaves; Roasted Garlic and Olive Oil Couscous mix; oranges; water

Chicken breasts served over a tasty bed of couscous. An easy, quick and fulfulling dish.

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min

Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
2	tablespoon	olive oil
4	each	chicken breasts boneless, skinless halves
¼	cup	white wine dry such as Sauvignon Blanc or chicken broth	*
1	cup	zucchini cut into 1/2 inch slices
14	ounces	tomatoes chopped
1	teaspoon	rosemary leaves fresh or dried
1	pkg	Roasted Garlic and Olive Oil Couscous mix	*
¾	cup	oranges peeled, seeded and chopped	*
1	cup	water

Ingredients

Amount	Measure	Ingredient	Features
3E+1	ml	olive oil
4	each	chicken breasts boneless, skinless halves
59	ml	white wine dry such as Sauvignon Blanc or chicken broth	*
237	ml	zucchini cut into 1/2 inch slices
404.6	ml/g	tomatoes chopped
5	ml	rosemary leaves fresh or dried
1	pkg	Roasted Garlic and Olive Oil Couscous mix	*
177	ml	oranges peeled, seeded and chopped	*
237	ml	water

Directions

Season chicken with salt and pepper to taste. In a large skillet, heat olive oil over medium heat. Add chicken and cook 5 to 6 minutes on each side, or until no longer pink inside.

In a large saucepan, combine wine, 1 cup water, zucchini, tomatoes and rosemary, Bring to a boil over high heat.

Add the couscous and contents of the enclosed spices and stir. Remove from heat. Cover. Let stand 5 minutes.

Fluff lightly with a fork. Stir in chopped orange and serve the chicken over a bed of the couscous.