The idea for this chicken dinner came from a weightwatchers.com recipe. When I read the original recipe, I was unsure of how the couscous would come out in the oven…it cooked perfectly however. I was very happy with the results. My version of this recipe is 7 points per serving. (It serves four.)
- Preheat your oven to 425º.
- Heat a skillet over medium-high heat.
- Spray it with cooking spray.
- Season one package of chicken breasts with s&p (both sides!).
- Add the chicken to the skillet.
- Cook until browned, about 4 minutes on each side.
- While the chicken is cooking, gather your other ingredients.
- Transfer the chicken to a plate.
- Add 1.5 cups chicken broth and the juice of 1 lemon to the skillet.
- Season with s&p, dried oregano, and dried parsley.
- Add about 2 tablespoons of capers.
- Stir to combine.
- Scrap the bottom of the pan to release the flavor from the brown cooking bits. (Super important!!)
- Spray an 8” by 8” baking dish with cooking spray.
- Pour in 1 cup of couscous.
- Then add the liquid from the skillet.
- Place the chicken in the baking dish.
- Add 1 pint of grape tomatoes.
- Cover tightly with foil.
- Bake until the chicken is fully cooked and the liquid is absorbed, about 20 minutes.
You’ll need to fluff the couscous with a fork before serving. The flavor combinations in this dish are really great. The salty tanginess of the capers is balanced by the warm sweet burst of the tomatoes as you bite into them. The chicken was really moist. I enjoyed this meal a lot. I hope you do too!
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