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Lemon Chicken with Pine Nut Sauce & Vegetable Couscous

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Recipe

 

Yield

4 servings

Prep

6 hrs

Cook

70 min

Ready

Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Marinade
¼ cup olive oil
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1 each lemon
quartered
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1 tablespoon cilantro
fresh, chopped
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1 ⅛ teaspoons red pepper flakes
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Olive & pine nut sauce
1 ½ cups chicken broth
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¼ cup onions
grated
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2 teaspoons ginger root
fresh, grated (or 1teaspoon ground)
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1 clove garlic
finely chopped
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¼ cup green olives
Sicilian, pitted, chopped
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¼ cup pine nuts
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teaspoon red pepper flakes
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teaspoon saffron threads
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1 ½ tablespoons lemon juice
fresh
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1 ½ tablespoons honey
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1 tablespoon butter
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1 tablespoon cilantro
chopped
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Vegetable couscous
2 tablespoons olive oil
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½ cup sweet red bell peppers
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½ cup carrots
diced
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½ cup zucchini
diced
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¼ cup red onion
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teaspoon turmeric
ground
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teaspoon saffron threads
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2 ½ cups chicken broth
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17.6 ounces couscous
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4 each chicken breasts
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Ingredients

Amount Measure Ingredient Features
Marinade
59 ml olive oil
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1 each lemon
quartered
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15 ml cilantro
fresh, chopped
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5.6 ml red pepper flakes
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Olive & pine nut sauce
355 ml chicken broth
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59 ml onions
grated
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1E+1 ml ginger root
fresh, grated (or 1teaspoon ground)
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1 clove garlic
finely chopped
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59 ml green olives
Sicilian, pitted, chopped
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59 ml pine nuts
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0.6 ml red pepper flakes
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0.6 ml saffron threads
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23 ml lemon juice
fresh
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23 ml honey
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15 ml butter
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15 ml cilantro
chopped
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Vegetable couscous
3E+1 ml olive oil
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118 ml sweet red bell peppers
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118 ml carrots
diced
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118 ml zucchini
diced
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59 ml red onion
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0.6 ml turmeric
ground
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0.6 ml saffron threads
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591 ml chicken broth
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508.6 ml/g couscous
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4 each chicken breasts
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Directions

Prepare marinade:

Combine olive oil, lemon, cilantro, ginger and red pepper flakes in large plastic food storage bag.

Add chicken; seal bag; shake to coat chicken evenly.

Refrigerate 6 hours or overnight, turning bag occasionally.

Heat oven to 375℉ (190℃).

Arrange chicken in 13x9x3-inch metal baking pan.

Sprinkle with salt.

Bake for 45 minutes or until chcken is no longer pink near center.

Transfer to serving platter; keep warm.

Meanwhile, prepare Olive and Pine Nut Sauce: Pour drippings from baking pan into large measuring cup.

Add ½ cup chicken broth to baking pan; stir with wooden spoon to loosen browned bits from bottom of pan.

Add to drippings in cup.

Let stand until fat rises to top.

Spoon 2 tbsp fat from drippings into medium-size skillet.

Skim remaining fat from cup and discard.

Add onion, ginger and garlic to skillet; cook over medium heat until onion is softened and golden, 1 to 2 minutes.

Add olives, pine nuts, pepper flakes, saffron, lemon juice, honey and remaining 1 cup chicken broth; stir until well blended.

Boil until sauce is reduced and thickened, about 7 minutes.

Remove from heat; swirl in butter and cilantro just until butter is incorporated.

Prepare Vegetable Couscous:

Heat olive oil in medium-size skillet.

Add sweet red pepper, carrot, zucchini, red onion, turmeric and saffron.

Cook over medium heat until vegetables are tender, about 8 minutes.

Stir in chicken broth; bring to boiling.

Remove from heat.

Place couscous in large bowl.

Pour vegetable-broth mixture over couscous; toss gently to combine.

Cover with plastic wrap; let stand 15 minutes before serving.

Spoon Olive and Pine Nut Sauce over chicken.

Serve immediately with Vegetable Couscous.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 558g (19.7 oz)
Amount per Serving
Calories 88736% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 88mg 29%
Sodium 453mg 19%
Total Carbohydrate 32g 32%
Dietary Fiber 7g 26%
Sugars g
Protein 93g
Vitamin A 71% Vitamin C 64%
Calcium 6% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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