My sister shared this recipe, and it’s been a hit with me, my husband and our friends ever since. After working all day, I love that this dish is fast to prepare. Plus, it's irresistibly bright and delicious. —Shari Ruffalo, Watertown, New York
Ingredients
- 1-1/2 cups fresh broccoli florets
- 1 package (5.8 ounces) roasted garlic and olive oil couscous
- 1 cup water
- 1 teaspoon plus 2 tablespoons olive oil, divided
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons lemon juice
- 2 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- 1 large tomato, seeded and chopped
Directions
- In a large saucepan, combine the broccoli, contents of the couscous seasoning packet, water and 1 teaspoon oil. Bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes.
- Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Combine the lemon juice, garlic and oregano; rub over chicken. In a large skillet, brown chicken in remaining oil over medium heat for 8-10 minutes or until juices run clear. Stir tomato into the couscous; serve with chicken.
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