Glazed Chicken over Couscous Pilaf

Dinner ready in 25 minutes! Enjoy this glazed chicken served over couscous pilaf – a scrumptious meal made using Green Giant® frozen peas.

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Servings 2

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( 9 ) Ratings

9 Ratings

5 Stars 36%

4 Stars 21%

3 Stars

2 Stars 14%

1 Stars

Member Reviews ( 1 )

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ingredients 9
Prep Time 25 min
Total Time 25 min

Ingredients

PILAF

1/2: cup Green Giant® frozen peas

3/4: cup water

1/8: teaspoon salt

1/8: teaspoon ginger

1/2: cup uncooked couscous

CHICKEN

2: tablespoons orange juice

1: tablespoon apricot preserves or honey

1/2: teaspoon spicy brown mustard

2: boneless, skinless chicken breast halves

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Directions

1 In medium saucepan, combine peas, water, salt and ginger. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 2 minutes. Remove from heat; stir in couscous. Cover; let stand 5 minutes.
2 Meanwhile, in small bowl, combine orange juice, preserves and mustard; blend well. Pour half of mixture (about 2 tablespoons) into another small dish; reserve for topping. Place chicken on broiler pan; brush with about half of remaining orange juice glaze.
3 Broil 4 to 6 inches from heat for 5 minutes. Turn chicken. Brush with glaze; discard any remaining glaze. Broil an additional 3 to 5 minutes or until chicken is fork-tender and juices run clear.
4 Stir couscous mixture lightly with fork; divide evenly onto 2 serving plates. Top each with chicken; drizzle with reserved orange juice mixture.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 35),

% Daily Value

Total Fat: 4g; 4%
(Saturated Fat 1g, 1% ),
Cholesterol: 75mg; 75%;
Sodium: 280mg; 280%;
Total Carbohydrate: 49g; 49%
(Dietary Fiber 4g 4% Sugars 8g 8% ),
Protein: 34g; 34%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 15%;
Calcium: 4%;
Iron: 10%;

Exchanges:

3 Starch; 3 Other Carbohydrate; 3 1/2 Very Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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chefswife81

report Posted Jan. 7, 2011 6:56 PM

In a pinch, I made this recipe. I substituted Agave nectar instead of honey, was disappointed with the results. The chicken had very little taste of the glaze. Used edamame for the peas in the couscous and was delicious. All in all it might work better if part of the glaze was used as a marinade and reserved glaze heated a bit to thicken. I think there is a lot that can be done with this recipe, with imagination.