Sometimes you need a dinner that doesn’t require using every tool in your kitchen, like this one-pot California chicken recipe. Take your taste buds on a trip to the West Coast as you bite into light, airy couscous, perfectly seasoned chicken and a mix of all the right fruits and veggies.
Macros per serving: 393 calories | 34 grams protein | 11 grams total fat | 7 grams fiber | 2 grams saturated fat | 39 grams carbohydrates | 68 mgs cholesterol | 825 mgs sodium
Nutrition is based on a 6 oz. boneless chicken breast
4 Simple Truth Organic Boneless Skinless Chicken Breasts
Simple Truth Organic Canola Oil Cooking Spray
5.7 oz. couscous
1 red bell pepper cored, seeded and sliced
2 tomatoes, cut into wedges
3.8 oz. black olives, sliced and drained
1/2 white onion, chopped
1 tsp. celery salt
1/2 tsp. dried marjoram
1/2 tsp. dried basil
1 tsp. sherry
1 avocado peeled, pitted and sliced
1 whole lemon, cut into wedges
Salt, to taste
Pepper, to taste
- Preheat oven to 450 degrees F. Spray inside of Dutch oven with cooking spray.
- In medium bowl, mix couscous according to package instructions. Pour couscous mixture into pot and season with salt and pepper. Arrange chicken on top of couscous then add bell pepper, tomatoes and olives in layers.
- In bowl, combine onion, celery salt, marjoram, basil and sherry. Pour over ingredients in pot.
- Cover pot and bake for 45 minutes or until chicken is fully cooked. Garnish with avocado slices and lemon wedges.