Indian-Spiced Chicken with Couscous: A Flavorful & Easy Recipe

INGREDIENTS

1 pound boneless skinless chicken breasts 2 teaspoons olive oil 1 cup chopped onion 1 cup chopped green bell pepper 1 teaspoon chili powder 1 teaspoon curry powder 1/2 teaspoon ground red pepper 1 can (14-1/2 ounces) Mexican-style stewed tomatoes, undrained 1/3 cup golden raisins 1‑1/3 cups reduced-sodium chicken broth 1‑1/3 cups uncooked quick-cooking couscous 1/2 cup plain nonfat yogurt 1/4 cup sliced green onions

PREPARATION:

1. Cut chicken into 1/4-inch slices; cut each slice into 1-inch strips.
2. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken; cook and stir 5 minutes or until chicken is no longer pink. Remove chicken from skillet; set aside.
3. Add onion, bell pepper, chili powder, curry powder and red pepper to same skillet; cook and stir 5 minutes or until vegetables are tender.
4. Stir chicken, tomatoes with juice and raisins into skillet; bring to a boil over high heat. Cover; reduce heat to medium-low. Simmer 15 minutes. Uncover; simmer 5 minutes, stirring occasionally.
5. Meanwhile, place chicken broth in small saucepan; bring to a boil over high heat. Stir in couscous; cover. Remove saucepan from heat; let stand 5 minutes.
6. Spoon 1/2 cup couscous onto each serving plate; top with 3/4 cup chicken mixture, 2 tablespoons yogurt and 1 tablespoon green onions.

This recipe appears in: Middle Eastern NUTRITIONAL INFORMATION: Sodium 378 mg Protein 37 g Fiber 13 g Carbohydrate 76 g Cholesterol 66 mg Saturated Fat 1 g Total Fat 6 g Calories from Fat 11 % Calories 505 DIETARY EXCHANGE: Meat 3 Vegetable 3 Fruit 1 Starch 3