Ingredients
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3 ¼ cups low-sodium chicken broth, divided
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1 cup quick-cooking couscous
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2 tablespoons olive oil, divided
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4 skinless, boneless chicken breast halves - cut into cubes
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salt and ground black pepper to taste
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1 carrot, thinly sliced
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½ cup finely chopped jalapeno chile peppers
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1 zucchini, diced
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3 green onions, thinly sliced
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1 ½ teaspoons grated fresh ginger root
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1 ½ teaspoons curry powder
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1 teaspoon cornstarch
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½ teaspoon ground coriander seed
Directions
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Bring 2 cups broth to a boil in a medium saucepan. Stir in couscous and 1 1/2 teaspoons olive oil. Turn off heat, cover, and let stand for 10 minutes.
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Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Remove chicken from the skillet and set aside.
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Heat remaining 1 1/2 teaspoons olive oil in the same skillet over medium heat. Stir in carrot and jalapeño peppers; sauté for about 2 minutes. Mix in zucchini, green onions, 1/4 cup chicken broth, and ginger. Cook and stir until vegetables are tender, about 5 minutes.
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Stir together remaining 1 cup chicken broth, curry powder, cornstarch, and coriander in a small bowl until blended. Pour over vegetables in the skillet. Return chicken to the skillet. Continue cooking until chicken is coated and sauce is thickened, about 2 minutes. Serve over couscous.
Nutrition Facts (per serving)
415 | Calories |
12g | Fat |
41g | Carbs |
36g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 415 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 2g | 12% |
Cholesterol 75mg | 25% |
Sodium 177mg | 8% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 4g | 15% |
Total Sugars 3g | |
Protein 36g | 72% |
Vitamin C 17mg | 18% |
Calcium 51mg | 4% |
Iron 2mg | 12% |
Potassium 540mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.