Twenty Minute Chicken Food

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20-MINUTE CHICKEN THIGHS AND COUSCOUS WITH DILL



20-Minute Chicken Thighs and Couscous with Dill image

Using boneless, skinless chicken thighs instead of breasts is a smart way to make sure the meat stays moist and flavorful. And we love the way grape tomatoes soften under the heat of the broiler, adding more juicy goodness to the chicken. Lots of lemon, plus dill and oregano, give the dish a Greek feel.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 teaspoon unsalted butter
Kosher salt
1 1/4 cups couscous
1 cup loosely packed dill fronds, chopped
8 boneless, skinless chicken thighs, trimmed
1 cup grape tomatoes, each pierced halfway through with a paring knife
Zest of 2 lemons, plus juice of 3 lemons, plus 1 medium lemon, cut into 4 wedges
2 tablespoons olive oil
1/2 teaspoon dried oregano
Freshly ground black pepper
2 medium Persian cucumbers, quartered and cut into 1/2-inch chunks
1/2 cup 2 percent Greek yogurt

Steps:

  • Position an oven rack about 4 inches away from the broiler heat source, and preheat. Bring 1 1/2 cups water, the butter and 1/2 teaspoon salt to a simmer in a covered medium saucepan over medium-high heat. Remove from the heat, quickly stir in the couscous and let stand, covered, for 5 minutes. Fluff the couscous with a fork, stir in the dill, cover and set aside.
  • Meanwhile, toss the chicken, tomatoes, lemon zest and juice, olive oil, 1 teaspoon salt, oregano and 1/2 teaspoon pepper together on a rimmed baking sheet. Unfold the chicken thighs so they're covered with the marinade, and lay them as flat as possible. Broil until the chicken is cooked through and browned, 10 to 12 minutes, rotating the pan and flipping the tomatoes and chicken halfway through.
  • Transfer two chicken thighs and a few tomatoes to each plate. Stir the pan juices into the dilled couscous. Place 1 1/4 cups of couscous on each plate, and top with a scoop of chopped cucumbers, a dollop of yogurt and a lemon wedge.

Nutrition Facts : Calories 600 calorie, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 195 milligrams, Sodium 930 milligrams, Carbohydrate 54 grams, Fiber 9 grams, Protein 57 grams, Sugar 5 grams

TWENTY-MINUTE CHICKEN STEW



Twenty-Minute Chicken Stew image

Stews typically take hours of simmering, but not this one! By starting with boneless chicken breast, nourishing canned vegetables, and two fresh vegetables that most households have on hand, we've created a homey chicken stew that takes minimum chopping (just an onion and a couple of potatoes), a minimum cooking time (less than 15 minutes of simmering), and no last-minute shopping (a reasonably stocked pantry should have everything in-house). You can vary the herbs to suit your family's taste.

Provided by cannedfood

Categories     Stew

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

2 teaspoons vegetable oil
1 medium onion, coarsely chopped
1 lb boneless skinless chicken breast, cut in 1-inch pieces
2 medium red potatoes, 1-inch dice
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 1/2 cups canned reduced-sodium chicken broth
1 (8 ounce) can peas, drained
1 (8 ounce) can sliced carrots, drained
1 (8 ounce) can cut green beans, drained
1/2 cup 2% low-fat milk
salt and pepper, to taste (optional)

Steps:

  • Heat the oil in a large saucepan over medium-high heat. Add the onion and sauté until tender, stirring often, about 1 minute.
  • Add the chicken breast and potatoes, and sauté until the chicken loses its raw look, stirring constantly, about 2 minutes.
  • Add flour, thyme and sage, and stir until the chicken is coated with flour. Stir in the broth and bring to a boil, stirring often. Turn down to a simmer, cover, and cook until the potatoes are tender, about 12 minutes.
  • Stir in the peas, carrots, green beans and milk, and heat through. Season to taste with salt and pepper, if desired. Keep warm or serve immediately.
  • Servings: 6.
  • Nutritional Information Per Serving: Calories 270; Total fat 5g; Saturated fat 1.5g;.
  • Cholesterol 65mg; Sodium 490mg; Carbohydrate 27g; Fiber 4g; Protein 29g; Vitamin A 90%DV*; Vitamin C 25%DV; Calcium 8%DV; Iron 15%DV.
  • *Daily Value.

Nutrition Facts : Calories 249.9, Fat 3.6, SaturatedFat 0.9, Cholesterol 45.5, Sodium 207.8, Carbohydrate 30.3, Fiber 5.6, Sugar 7, Protein 24.2

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