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
- 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.
- 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.
- 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.
- 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