Saturday, August 11, 2012

Chicken with Bacon Corn Couscous

Tonight's supper is a mish-mash of Jamie Oliver's Tray Baked Chicken served with a side of Rachael Ray's Bacon Corn Couscous.  It's lightning fast to make, and super delicious!

3-4 chicken breasts, seasoned with paprika, oregano (which I didn't have), salt & pepper
1 pint cherry tomatoes
1 lemon, quartered
4 bacon slices, chopped
1 c. frozen corn
1/2 red pepper, diced
1/2 red onion, diced (I used a regular onion because my red onion went missing between the grocery store and my house.)
1 c. chicken broth
1 c. couscous

In a large oven-safe frying pan, heat a bit of oil and brown the chicken on both sides.  Meanwhile, in a large pot, brown the bacon and drain it off.  Preheat the broiler, and add the cherry tomatoes and lemon wedges to the pan with the chicken.  Place under the broiler for 15 minutes.  Once the bacon is browned, add the veggies and stir fry for 3-4 minutes.  Add the broth and bring to a boil.  Stir in the couscous, remove from heat and cover for 5 minutes.

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