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: 3 to 4
Calories: 637kcal

Ingredients

  • 2 cup couscous
  • 1 cup chicken broth + enough water to cook couscous
  • 1 small onion sliced
  • 1 clove garlic crushed
  • 1 Tbs. olive oil
  • 1 bell pepper sliced (any color)
  • ¼ cup cherry tomatoes cut in half or 1 small tomato chopped
  • ½-¾ lb. chicken cooked & sliced
  • ½- 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 the skillet.
  • Season with lemon pepper.
  • Serve over couscous.

Nutrition

Calories: 637kcal | Carbohydrates: 96g | Protein: 35g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 359mg | Potassium: 591mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1335IU | Vitamin C: 62mg | Calcium: 54mg | Iron: 2.7mg