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Tangy Chicken, Cauliflower and Couscous

Crunchy Taco Ring
(With Regular Honey)
Calories 626 (15% from fat)
Fat 10 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 190 mg.
Sodium 1441 mg.
Carb. 77 gram
Fiber 6 gram
Sugar 30 gram
Sugar Alcohol 0 gram
Protein 55 gram

(With Sugar Free Honey)
Calories 605 (15% from fat)
Fat 10 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 190 mg.
Sodium 1439 mg.
Carb. 76 gram
Fiber 6 gram
Sugar 4 gram
Sugar Alcohol 21 gram
Protein 55 gram

Ingredients


4 mini sweet peppers (or 1 regular bell pepper), chopped

3 tsp. garlic powder

2 tsp. chili powder

1 tsp. salt

1 tsp. cumin, ground

1 tsp. paprika

1 tsp red pepper, ground

2 lbs. boneless, skinless chicken thighs


buttery cooking spray

6 Tbsp. honey (You can also use sugar free honey to reduce the sugar. We used Honey Tree's Sugar Free Imitation Honey.)

2 tsp. cider vinegar


2 1/4 cups (about 8.5 oz.) raw cauliflower, chopped

2 cups water

1/2 tsp. salt


1 1/2 cups reduced sodium chicken broth

1 tsp. reduced fat butter

1/4 tsp salt

1 cup couscous (We used tri-color couscous.)


Tender chicken thighs, seasoned with spices, are broiled to perfection and coated with a luscious honey and cider vinegar glaze. Served with fluffy tri-color couscous and steamed cauliflower, it's a delightful blend of sweet and savory.

1. Chop the sweet peppers and set aside.

2. Preheat broiler.

3. Combine the first six ingredients, garlic powder, chili powder, salt, cumin, paprika and red pepper in a large bowl. Add the chicken to the bowl and toss to coat.

Spices

4. Coat a broiler pan with buttery cooking spray. Put the chicken on the pan. Broil chicken for 4 1/2 minutes on each side.

Chicken on a Boiler Pan

5. Mix together the honey and vinegar in a small bowl.

Honey and Vinegar

6. Take chicken out of the oven and brush half the honey mixture on the chicken. Then put it back in the oven and broil for 1 more minute.

Chicken Broiled

7. Remove chicken from the oven and brush with the remaining honey mixture. Put it back in the oven and broil for 1 additional minute or until chicken is done. Set chicken aside.

Chicken Cooked

8. Fill a large frying pan with about 1/4 inch of water (for me, it was about 1 cup). Bring water to a boil.

9. Stir in 1/2 teaspoon of salt. Spread the cauliflower out in the pan in an even layer and cover the pan. Steam until it's tender as you like, (about 3 minutes for crisp-tender and up to 8 minutes for completely cooked.) Drain any water remaining before dividing the cauliflower between 4 bowls.

Cauliflower Cooking

10. While the cauliflower is cooking, put chicken broth in a medium pot and bring to a boil.

11. Stir in the butter and salt. Then, stir in the couscous quickly.

12. Immediately remove the couscous from the heat and cover. Let stand for 5 minutes.

13. After 5 minutes, fluff the couscous with a fork and divide between the 4 bowls. Mix the couscous and cauliflower together.

14. Divide the chopped bell pepper evenly between the bowls and mix in.

14. Divide the chicken into 4 servings and place on top of the couscous mixture. Pour the drippings from the chicken pan into the bowls and mix in. Then serve.

Yield: 4 Servings


Tangy Chicken, Cauliflower and Couscous

 

You can keep individual servings in the refrigerator for up to 2 days.

Microwave on high for approximately 2 minutes and enjoy.




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