Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Chicken and Mushrooms with Couscous
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- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 535
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 111 milligrams
- Sodium
- 346 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 6 grams
- Protein
- 48 grams
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 535
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 111 milligrams
- Sodium
- 346 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 6 grams
- Protein
- 48 grams
Ingredients
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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.
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