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Istanbul Chicken |
Ingredients for 6
5 oz.
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Ingredients for 6 |
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| 317 Calories | 5.6 Grams Fat | ||
| HSC Cafeterias, WVUH |
Featured on menu 4/23/02 | ||
| Amount: | Ingredients: | ||
| 1 Tbsp. | Olive Oil | ||
| 1/3 Pound | Couscous | ||
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5 oz. |
Garbanzo Beans, canned | ||
| 3 oz. | Black Olives, sliced | ||
| 1 | Green Onion, sliced | ||
| 5 oz. | Zucchini, sliced | ||
| 3 oz. | Carrots, diced | ||
| ¼ cup | Raisins | ||
| 3 cups | Chicken Broth | ||
| 1 tsp. | Ground Cumin | ||
| 1 tsp. | Diced Garlic | ||
| ¼ tsp. | Paprika | ||
| 1/3 tsp. | Cinnamon | ||
| ¼ tsp. | Ginger, fresh grated | ||
| 1/3 tsp. | Cayenne Pepper | ||
| 6 | 4 oz. Chicken Breasts, boneless, skinless | ||
| Combine couscous, garbanzo beans, olives, green onions, zucchini, carrots and raisins. Place into baking dish sprayed with Pam (nonfat cooking spray). | |||
| Blend broth, cumin, garlic, paprika, cinnamon, ginger and cayenne. Stir half into couscous mixture. Reserve half seasoned broth mixture for chicken. | |||
| Cover couscous and bake at 350 degrees for 20 minutes, until liquid is absorbed and mixture is thoroughly heated. | |||
| Bake chicken at 400 degrees for 20 minutes. Pour reserved (heated) seasoned broth mixture over chicken. | |||