Chicken and Mushrooms with Couscous

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds cremini mushrooms, halved
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, smashed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Kosher salt and freshly ground pepper
  • 4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
  • 1 cup whole-wheat or regular couscous
  • 1/3 cup chopped dried apricots
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped fresh cilantro or dill
  • Plain yogurt, for serving (optional)
Directions
  • Preheat the oven to 400 degrees F. Toss the mushrooms, 2 tablespoons olive oil, the garlic, cumin, cinnamon, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet.

  • Rub the chicken breasts with the remaining 1 tablespoon olive oil and season with salt and pepper. Arrange the chicken skin-side up among the mushrooms. Roast until the chicken skin is crisp and golden and a thermometer inserted into the thickest part registers 165 degrees F, 25 to 30 minutes.

  • Meanwhile, cook the couscous with the chopped apricots as the package directs. Season with salt and pepper.

  • Transfer the chicken to plates. Toss the mushrooms with the lemon juice, cilantro or dill, and salt and pepper to taste. Serve the chicken with the mushrooms, couscous and yogurt.

  • Per serving: Calories 535; Fat 22 g (Saturated 4 g); Cholesterol 111 mg; Sodium 346 mg; Carbohydrate 38 g; Fiber 6 g; Protein 48 g

  • Photograph by Antonis Achilleos


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    This recipe is featured in:

    Make It 5 Ways: Chicken Breast