Go Back
–+ servings
Print Recipe Add to Collection
No ratings yet

15-Minute Lemon Pepper Chicken and Vegetables over Couscous

from Tiffany at eatathomecooks.com
Total Time15 mins
Servings: 6 to 8
Calories: 747kcal

Ingredients

  • 4 cups couscous
  • 2 cups chicken broth + enough water to cook couscous
  • 1 onion sliced
  • 1-2 cloves garlic crushed
  • 2 Tbs. olive oil
  • 2 bell peppers sliced (any combination or color)
  • ½ cup cherry tomatoes cut in half or 1 tomato chopped
  • 1-1½ lbs. chicken cooked & sliced
  • 1-2 tsp. lemon pepper seasoning

Instructions

  • Cook couscous in chicken broth according to package directions. 
  • Add olive oil to skillet and cook onion and garlic over medium heat for several minutes.
  • Add bell peppers and tomatoes and continue cooking till onion is tender and peppers are tender-crisp. 

  • Warm chicken in the microwave, if it's been frozen, and add to skillet.
  • Season with lemon pepper.
  • Serve over couscous.

Nutrition

Calories: 747kcal | Carbohydrates: 95g | Protein: 37g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 382mg | Potassium: 617mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1461IU | Vitamin C: 62mg | Calcium: 55mg | Iron: 3mg