5:30pm and I still didn’t know what I was going to make for dinner. I piled all the likely ingredients from my fridge on the counter – bell peppers, cherry tomatoes, onions, garlic and parsley. My first thought was an omelet, but when I went rummaging for eggs I found only 5. Not enough for my family.
Boneless chicken tenders and a box of couscous came to the rescue. Everyone in the family loved this, even the kids who aren’t crazy about veggies. In fact, my pickiest eater tried and liked the bell peppers.
Here’s what you’ll need:
- 1 1/2 pounds boneless chicken or chicken tenders
- olive oil for cooking the veggies
- 1 onion, sliced
- 1-2 cloves garlic, minced or crushed
- 2 bell peppers, sliced (I used half each of green, red, orange and yellow)
- cherry tomatoes, cut in half or quarters, about 1/2 cup
- fresh parsley, chopped, about 1/3 cup
- 1 box couscous
- 2 cups chicken broth
- Parmesan cheese for garnish
Cook the chicken on a grill. You could also choose to cook the chicken on the stove top in a skillet.
While the chicken cooks, heat the olive oil in a skillet over medium high heat. Cook the onions and garlic, stirring for about 5 minutes or until the onions are soft. Stir in the bell peppers and cook for 3-5 more minutes until the peppers are tender-crisp. Remove from heat and add the tomatoes and parsley.
Cook the couscous according to the package directions, using chicken broth instead of water.
To serve, place a mound of couscous on the plate. Top with chicken and add the veggies on top. Sprinkle with Parmesan cheese.
I was so happy that my son willingly tried the bell peppers and liked them. Do you have picky kids? What was the last food you convinced them to try and did they like it?