Directions for: Roast Chicken with Veggie Stuffing, Couscous, Corn and Peas
Ingredients
Stuffing
cup cup frozen baby carrots (defrosted)
heads head broccoli
1 handful 1 handful of spinach
medium medium zucchini
cup cup ricotta cheese
4 small 4 small chicken breasts, boneless but with skin
4 and 4 boneless thighs but with skin (1 1/2 lbs or 675 g)
tsp tsp basil
tsp tsp rosemary
2 tsp 2 tsp prepared garlic (in a jar)
1 cup cups couscous, whole wheat
1 cup cups chicken broth, low- sodium
2 cup 2 cups frozen corn
2 cup 2 cups frozen baby peas
Directions
1. Preheat oven to 450°F.
2. Rinse baby carrots and broccoli under cold water and place in a blender.
3. Rinse spinach in a colander and add to blender along with zucchini.
4. Add ricotta cheese and blend until smooth.
5. Lift skin of breasts, without remove skin, and stuff stuffing under the skin.
6. Rub spices and garlic under skin of both halves of chicken.
7. Place chicken, skin side up, on a roasting pan and place in hot oven. Set timer for 20 minutes.
8. When timer rings, reset temperature to 375 F and cook for an additional 20 minutes.
10 minutes before dinner9. Combine couscous and broth, in a small stove top pot with lid.
10. Bring to a boil, reduce heat and lift couscous with a fork in several places.
11. Return lid, simmer for 2 minutes, and then remove from heat.
12. Let stand until you are ready to serve.
13. Rinse corn and peas in a colander under cold water. Place in a microwave-safe pot with lid.
14. Cover and microwave at high for 4 minutes. Stir.
15. Once dinner is just about ready to serve heat veggies for one additional minute.
See more: Vegetables, Poultry, Rice/Grain, Dinner, Roast, Chicken, African