From Cooking Light Magazine, April 2001.

2 1/2 teaspoons paprika
1 teaspoon dried thyme
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
4 (4-ounce) skinless, boneless chicken breast halves
1 tablespoon vegetable oil, divided
1/2 cup chopped onion
1 garlic clove, minced
1 cup uncooked couscous
1 cup fat-free, less-sodium chicken broth
1 cup frozen whole-kernel corn
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
Cilantro sprigs (optional)

Combine first 7 ingredients in a shallow dish. Dredge chicken in paprika mixture.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken, and cook 5 minutes on each side or until done. Remove the chicken from pan. Keep warm.

Heat 1 teaspoon oil in pan over medium-high heat. Add onion and garlic; sauté 1 minute. Stir in couscous and broth; bring to a boil. Remove from heat. Stir in corn; cover, and let stand 5 minutes or until liquid is absorbed. Stir in the minced cilantro and lime juice. Serve with the chicken. Garnish with cilantro sprigs, if desired.

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