Easy Curried Chicken & Vegetable Skillet with Couscous - Quick & Healthy Recipe

INGREDIENTS

1 package (16 ounces) frozen vegetable medley, such as broccoli, carrots and cauliflower or bell pepper and onion strips 1 pound chicken tenders 2 teaspoons curry powder, divided 3/4 teaspoon garlic salt 1/8 teaspoon ground red pepper 4‑1/2 teaspoons vegetable oil 1 can (about 14 ounces) chicken broth 1 cup uncooked couscous

PREPARATION:

1. Thaw vegetables according to package directions.
2. While vegetables are thawing, place chicken in medium bowl. Sprinkle with 1 teaspoon curry powder, garlic salt and ground red pepper; toss to coat.
3. Heat oil in large deep skillet over medium-high heat until hot. Add chicken mixture, spreading in one layer. Cook 5 to 6 minutes or until chicken is no longer pink in center, turning occasionally.
4. Transfer chicken to plate; set aside. Add broth and remaining 1 teaspoon curry powder to skillet; bring to a boil over high heat, scraping up browned bits on bottom of skillet.
5. Stir thawed vegetables into skillet; return to a boil. Stir in couscous; top with chicken. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.

Note For a special touch, add a dollop of plain yogurt to each serving. This recipe appears in: Middle Eastern NUTRITIONAL INFORMATION: Sodium 926 mg Protein 33 g Fiber 11 g Carbohydrate 45 g Cholesterol 77 mg Total Fat 9 g Calories 402 DIETARY EXCHANGE: Vegetable 2 Starch 2-1/2 Meat 3