I made this scrumptious dinner last night, and simply had to post. I used one pan, and it came together in 30 minutes. It fed my hungry husband, myself, and daughter; and there were lunch leftovers!
One box of Near East pearl cous-cous
5 cloves of garlic sliced
one 14 oz can of reduced sodium chicken broth
1/2 cup of water
one small yellow onion chopped
one cup of chopped brocoli
1/2 pint of grape tomatoes cut in half
1/2 of a red pepper cut into bite sized pieces
3 thin chicken cutlets
2 Tbls olive oil
montreal chicken seasoning
2 Tbls fresh parsley chopped
Heat a large non stick saute pan over medium high heat. Add oil. Season the chicken on both sides with Montreal seasoning. Once oil is hot, add the cutlets, and brown on each side for about two minutes. Reduce heat to low, and cover pan. Cook chicken for about four minutes per side, or until done.
Remove chicken, cut into bite sized pieces, and keep warm. Add olive oil to pan, and bring heat back up to medium. Add the onion, and saute for about 2 minutes. Add the peppers and broccoli, and saute for about 5 minutes. Add the chicken broth, water, cous-cous, and garlic, cover, and bring to a boil. Once boiling, uncover, reduce heat slightly, and let boil lightly for about 12 minutes, or until most of the liquid is absorbed. Add the chicken, tomatoes, and parsley, and mix.
Tips to make this a true 30 minute meal:
While the chicken is cooking, cut the onion, broccoli and pepper.
While the veggies are sauteing, slice the garlic, tomatoes, and parsley.
While the water is boiling, cut chicken.