Chicken De Provence Couscous
This recipe is perfect if you are in the mood for a terrific flavor-packed meal, our Rotture di Oro EVOO and Herbs de Provence lend invigorating flavor.
- 2 pounds boneless skinless chicken, thinly sliced lengthwise. (Tenderloins would work, but I like the length and presentation of the sliced breast.)
- Whole Wheat Couscous
- Rotture di Oro Extra Virgin Olive Oil
- Diced heart of 1 purple onion
- Herbs De Provence
- 1 small lemon
Coat bottom of baking pan with olive oil and place chicken strips in pan. Squeeze the lemon over the chicken and sprinkle with herbs. Cover and bake. Prepare couscous according to package directions. Substitute olive oil for butter. When fluffing couscous, add onion heart to it. When couscous and chicken have both finished cooking, put couscous in serving bowl and arrange chicken on top in a lattice pattern. Drizzle with olive oil and sprinkle with herbs and serve.
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