By ashley park
Dice the chicken thighs into bite-sized pieces and season with salt and pepper.
Peel and chop the mixed root vegetables (carrot, parsnip, potato) into similar-sized pieces.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the diced chicken and brown on all sides for about 4-5 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the chopped garlic and sauté for 1 minute until fragrant. Add the chopped vegetables and cook for about 5 minutes, stirring occasionally.
Return the browned chicken to the pot. Add the chicken stock, thyme, and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes or until the vegetables are tender and the chicken is cooked through.
Stir in the cooked whole-wheat couscous and heat through for 2-3 minutes. Adjust seasoning with salt and pepper to taste.
Remove the bay leaf before serving. Garnish with additional thyme if desired.
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By ashley park
This Dinner Main Course Healthy recipe is ready in 45 minutes and features chicken thighs (boneless, skinless), mixed root vegetables (carrot, parsnip, potato), whole-wheat couscous (cooked) and other delicious ingredients. Contains 390 calories total.
Dice the chicken thighs into bite-sized pieces and season with salt and pepper.
Peel and chop the mixed root vegetables (carrot, parsnip, potato) into similar-sized pieces.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the diced chicken and brown on all sides for about 4-5 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the chopped garlic and sauté for 1 minute until fragrant. Add the chopped vegetables and cook for about 5 minutes, stirring occasionally.
Return the browned chicken to the pot. Add the chicken stock, thyme, and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes or until the vegetables are tender and the chicken is cooked through.
Stir in the cooked whole-wheat couscous and heat through for 2-3 minutes. Adjust seasoning with salt and pepper to taste.
Remove the bay leaf before serving. Garnish with additional thyme if desired.
Calories per Serving: 390
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