Ingredients Jump to Instructions ↓

  1. 1 5.8 ounce package quick-cooking couscous

  2. 4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)

  3. 1/2 teaspoon lemon-pepper seasoning

  4. 1 tablespoon olive oil

  5. 2 cloves garlic, minced

  6. 2 medium zucchini and/or yellow summer squash, halved lengthwise and cut crosswise into 1/4-inch-thick slices (2-1/2 cups)

  7. 1/2 cup apple juice

  8. 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

  9. 1/4 teaspoon salt

  10. 2 tablespoons dry white wine or apple juice

  11. 2 teaspoons cornstarch

  12. 12 cherry tomatoes, halved (1 cup)

  13. Fresh rosemary sprigs

Instructions Jump to Ingredients ↑

  1. Prepare couscous according to package directions; keep warm. Sprinkle chicken with lemon-pepper seasoning. In a 10-inch skillet, cook chicken in hot oil over medium heat for 12 to 15 minutes or until chicken is no longer pink; turning twice. Cook over medium heat for 8 to 10 minutes more, or until chicken is tender and no longer pink, turning once. (Reduce heat to medium-low if chicken gets too brown.) Remove chicken from the skillet; cover and keep warm.

  2. Add garlic to skillet; cook and stir for 15 seconds. Add zucchini, apple juice, rosemary, and salt. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes.

  3. In a small bowl stir together wine and cornstarch until smooth; add to zucchini mixture in skillet. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in tomatoes. Serve vegetables and couscous with chicken. If desired, garnish with rosemary sprigs. Makes 4 servings.


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