One-dish meals are the solutions for busy family’s with ravenous appetites everywhere. Ready in just 45 minutes, this wholesome baked recipe is a combination of boneless chicken breasts, veggies and herbs atop a layer of fluffy couscous. Toss it all in a baking dish and it’ll be ready by the time everyone gets home and washes up for dinner.
4 organic boneless, skinless chicken breasts
5.7-oz. box herbed couscous
2 tomatoes cut into wedges
1 red bell pepper, sliced
1 avocado, sliced
1 lemon, cut into wedges
1/2 white onion, chopped
3.8-oz. sliced black olives, drained
1 Tbsp. sherry
1 tsp. celery salt
1/2 tsp. dried marjoram
1/2 tsp. dried basil
Canola oil cooking spray
Coarse salt & freshly ground pepper, to taste
- Preheat oven to 450 degrees F. Coat oven-safe pan or Dutch oven with cooking spray.
- In bowl, prepare couscous according to package directions. Pour into pan and lightly season with salt and pepper. Arrange chicken on top of couscous. Add bell pepper, tomatoes and olives in separate layers.
- In bowl, combine onion, celery salt, marjoram, basil and sherry. Pour over ingredients in pan.
- Cover and bake for 45 minutes or until chicken is fully cooked. Plate to serve and garnish with sliced avocado, lemon wedges and fresh herbs.