In a large skillet, heat the oil over med-high heat, swirling to coat the bottom. Cook chicken for 2 minutes each side.
Add garlic & onions & cook for another 5 minutes or until the onion is tender-crisp, stirring occasionally.
Add broth, wine, lemon, gingeroot, paprika, turmeric, & pepper. Bring to a boil & then reduce heat & simmer for 20 mins or until chicken is no longer pink.
Remove from heat, remove lemon wedges, stir, add couscous & cover. Let sit for 5 mins or until liquid has been absorbed & couscous is tender.
Enjoy! We served w/ a tossed salad & corn. This would be a great summer dish because cooking it doesn't heat the house up!
- 8.0 thin cut boneless, skinless chicken breast, cut up
- 2.0tsp olive oil
- 2.0 med onion, cut up
- 8.0 medium garlic cloves, minced
- 1/4c fat-free, low-sodium chicken broth
- 1.0c dry white wine or water
- 1.0 med lemon, quartered
- 1.0tsp paprika
- 1/2tsp ground tumeric
- 1/4tsp ground pepper
- 1/4c uncooked couscous
- 1/2tsp sea salt