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A comforting dish with a simple old-fashioned taste - like chicken soup you can serve on a plate.
3 cups low-sodium chicken broth, or vegetable broth
1 tsp chopped garlic
1 tsp dried thyme
1 tbsp olive oil, plus more for browning meat
2 cups Israeli couscous, (or small pasta)
750 g boneless, skinless chicken breasts, or thighs
2 tbsp all-purpose flour
black pepper, to taste
2 cups frozen green peas
1 tbsp grated Parmesan
Preheat oven to 350°F (180°C). Mix broth, garlic and thyme in large bowl. Set aside.
On your stovetop, in a deep 12 in (30 cm) diameter ovenproof frying pan, heat olive oil on low. Add Israeli couscous and cook, stirring, until lightly golden - about 2 minutes. Immediately pour couscous from the pan into broth mixture. Set aside.
Drizzle more olive oil into pan, if needed. Bring pan to medium heat; add chicken and sprinkle with flour while lightly browning.
Pour broth and couscous into pan with the chicken, dissolving browned bits in bottom of pan. Season with pepper. Add peas. Cover with lid and bring to a simmer. Transfer to oven and bake, covered, 25-30 minutes, until couscous is tender and chicken is cooked. Sprinkle with Parmesan cheese to serve.
Makes 4-6 servings.
In a serving: 404 calories, 37.3 g protein, 5.1 g fat, 49.6 g carbohydrates, 3.6 g dietary fibre, 57 mg magnesium, 2.1 mg iron, 1.8 mg zinc
Tip: Do not use regular couscous for this. Israeli couscous is a larger grain size. If you can't find it, use small pasta, such as grandini. Other frozen vegetables will work as well as peas: carrots, corn, spinach, green or lima beans or mixed veggies.
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