Ingredients
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup red bell pepper diced
- 1/2 cup zucchini diced
- 1/2 cup red onion diced
- 2 cloves garlic minced
- 1 cup couscous
- 2 cups chicken broth
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine the chicken pieces with olive oil, garlic powder, paprika, salt, and black pepper. Toss to coat evenly.
- Heat a large oven-safe skillet over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced red bell pepper, zucchini, and red onion. Cook until the vegetables have softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the couscous to the skillet and stir to combine with the vegetables. Pour in the chicken broth and bring to a boil.
- Return the browned chicken to the skillet, nestling it into the couscous mixture. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
- Bake for 15 minutes or until the chicken is cooked through and the couscous has absorbed the broth.
- Remove from the oven and fluff the couscous with a fork. Garnish with chopped fresh parsley before serving.