Shelly's Recipe

CHICKEN SMOTHERED WITH SUMMER VEGETABLES ON A BED OF COUSCOUS

Category: Chicken

1 1/2 lbs 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.