Herbed Cranberry Chicken with Couscous

Herbed Cranberry Chicken with Cous Cous – 30 minutes total, serves 2

  • 1 package of chicken breast tenderloins (~ 1 lb)
  • 1 Tbsp. salt-free herb seasoning blend
  • 3 Tbsp. olive oil, divided
  • 1 bunch of green onions, chopped (~ 1.5 cups)
  • 1 cup dried cranberries (Craisins)
  • 1 can of reduced-sodium chicken broth, divided
  • 2/3 cup cranberry juice
  • 3 Tbsp. maple syrup
  • 2 Tbsp. balsamic vinegar
  • 2/3 cup chopped pecans, toasted
  • 1 cup uncooked cous cous

Directions:

  1. Rub chicken with seasoning blend.  In large non-stick skillet, cook chicken in 1 Tbsp. olive oil over medium heat for 4-5 minutes on each side, or until juices run clear.  Remove and keep warm.
  2. In same skillet, saute the green onions in remaining oil.  Stir in the cranberries, 1 cup chicken broth, cranberry juice, syrup, and vinegar; bring to a boil.  Reduce heat; cook and stir for 2 minutes.
  3. Meanwhile, add enough water to the remaining chicken broth from can so that there is a total of 1 cup of liquid.  Combine with 1 Tbsp. olive oil in small saucepan.  Bring to boil over high heat.  Once boiling, remove from heat and add 1 cup of cous cous.  Cover and let sit for 5 minutes.  Fluff with a fork.
  4. Return chicken to the pan and cook for 1 minute, or until heated through.  Sprinkle with pecans.  Serve with cous cous.

Left-Overs: for left-overs, increase recipe as follows:

2 packages of chicken tenderloins
1.5 bunch green onions
1.5 cup dried cranberries
2 cans chicken broth
1 cup cranberry juice
4.5 Tbsp. maple syrup
3 Tbsp. balsamic vinegar
1 cup chopped pecans
1.5 cup cous cous

And make the following adjustments: 1.5 cups chicken broth in recipe; 1.5 cups liquid for cous cous.  1.5 cups cous cous.  Serves 4 this way (or 2 for dinner and 2 left-overs).

Source: Rachel Ray

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