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Categories:
basil lemon juice olive oil salt garlic zucchini red bell pepper yellow bell pepper red onion garbanzo beans mushroom raisins chicken breasts couscous
Viewed: 50 - Published at: a year agoIngredients
- 1/4 cup basil
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 2 minced garlic cloves
- 2 medium zucchini, cut into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium yellow bell pepper, cut into 1-inch pieces
- 1 medium red onion, chopped
- 3/4 cup garbanzo beans
- 1 cup mushroom, halved (optional)
- 1/2 cup raisins (optional)
- 3 -4 cooked chicken breasts, cut into pieces
- 3 cups hot cooked couscous
Method
- Preheat oven for 425°F.
- Combine the first five ingredients. Stir well, then mix in the zucchini, peppers, onions, garbanzo beans, raisins and mushrooms. After vegetables are coated well, put them into a shallow baking pan. Bake for 25 minutes or until vegetables are tender. Stir occasionally.
- While vegetables are baking, cook chicken breasts in a skillet using some olive oil, basil, and garlic seasoning to taste.
- Cook couscous according to package directions.
- When all ingredients are cooked, serve chicken and vegetables over couscous.
- (Note: To decrease preparation time, cut up vegetables beforehand. I cut all mine up then froze them until I wanted to make this recipe.).
