Sautéed Chicken and Veggie Skillet

A vibrant and hearty skillet featuring tender chicken breast, colorful bell peppers, and savory onions, all quickly sautéed and served over fluffy couscous.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 1
• Cuisine: American
• Difficulty: Easy
• Cost: $5.50/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• quick
• healthy
• savory
• fresh
• stir-fry
• sauté

Ingredients

• 1 chicken breast (6-ounce, cut into 1-inch pieces)
• 1 tablespoon olive oil
• 0.5 cup bell pepper (sliced)
• 0.25 cup yellow onion (sliced)
• 1 clove garlic (minced)
• 0.5 teaspoon dried oregano
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 0.5 cup couscous
• 0.75 cup chicken broth or water

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken breast pieces and sauté for 5-7 minutes, until browned and cooked through. Remove chicken from skillet and set aside.
2. Add sliced bell pepper and yellow onion to the same skillet. Sauté for 3-5 minutes until vegetables begin to soften.
3. Stir in minced garlic, dried oregano, salt, and black pepper. Cook for 1 minute more, until fragrant.
4. Return the cooked chicken to the skillet and toss with the vegetables.
5. While the chicken and veggies cook, prepare the couscous: bring chicken broth or water to a boil, stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
6. Serve the chicken and veggie skillet immediately over the fluffy couscous.

Nutrition (per serving)

• Calories: 480
• Protein: 42.5 g
• Carbohydrates: 44.2 g
• Fat: 15.3 g
• Fiber: 5.1 g
• Sodium: 780 mg
• Saturated Fat: 2.6 g
• Sugar: 5.5 g
• Cholesterol: 105 mg