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Roast Chicken with Veggie Stuffing, Couscous, Corn and Peas

Roast Chicken with Veggie Stuffing, Couscous, Corn and Peas
PREP TIME
20 min
COOK TIME
1h
YIELDS
4 servings
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Ingredients

Stuffing
¼
cup cup frozen baby carrots (defrosted)
¼
heads head broccoli
1
handful 1 handful of spinach
¼
medium medium zucchini
¼
cup cup ricotta cheese
4
small 4 small chicken breasts, boneless but with skin
4
and 4 boneless thighs but with skin (1 ½ lbs or 675 g)
½
tsp tsp basil
½
tsp tsp rosemary
2
tsp 2 tsp prepared garlic (in a jar)
1 ½
cup cups couscous, whole wheat
1 ½
cup cups chicken broth, low- sodium
2
cup 2 cups frozen corn
2
cup 2 cups frozen baby peas
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Directions

Step 1

Preheat oven to 450°F.

Step 2

Rinse baby carrots and broccoli under cold water and place in a blender.

Step 3

Rinse spinach in a colander and add to blender along with zucchini.

Step 4

Add ricotta cheese and blend until smooth.

Step 5

Lift skin of breasts, without remove skin, and stuff stuffing under the skin.

Step 6

Rub spices and garlic under skin of both halves of chicken.

Step 7

Place chicken, skin side up, on a roasting pan and place in hot oven. Set timer for 20 minutes.

Step 8

When timer rings, reset temperature to 375º F and cook for an additional 20 minutes.

Step 9
Step 10

Combine couscous and broth, in a small stove top pot with lid.

Step 11

Bring to a boil, reduce heat and lift couscous with a fork in several places.

Step 12

Return lid, simmer for 2 minutes, and then remove from heat.

Step 13

Let stand until you are ready to serve.

Step 14
Step 15

Rinse corn and peas in a colander under cold water. Place in a microwave-safe pot with lid.

Step 16

Cover and microwave at high for 4 minutes. Stir.

Step 17

Once dinner is just about ready to serve heat veggies for one additional minute.

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