×
    Visit our COVID-19 Resource page for information about testing, vaccines and more.

Beets and Couscous with Seared Chicken

Both couscous and beets are rich in antioxidants, boosting immunity and protecting us from diseases.  If you aren’t a fan of beets, substitute with butternut squash.

Ingredients

2, 6 oz chicken breasts
⅛ tsp garlic powder
⅛ tsp salt
⅛ tsp pepper
1 cup onion, small diced
2 cup beets, small diced (about two beets)
2 tbsp olive oil
3 cloves garlic, minced
1 cup pearled couscous
½ tsp salt
½ tsp pepper
2 ½ cup unsalted chicken stock
1/3 cup feta, reduced fat
½ cup parsley, chopped

Directions: Season chicken with garlic powder, salt, and pepper, then set aside for 10 minutes. Chop the onion and beets.

In a medium pot, bring olive oil up to medium-high heat and sear chicken on both sides for five minutes each, then set aside to rest.

In the same pot, cook the onion and beets on medium-high heat for 8-10 minutes, being careful not to burn the contents. Add garlic, couscous, salt, and pepper into the pot and cook for 1-2 minutes, then deglaze the pot with the chicken stock.

Bring the pot to a boil and reduce to medium heat, and cook 12-15 minutes stirring occasionally. Once couscous mixture has cooked, add feta and parsley. Slice chicken and serve on top.

Nutrition per 1 ½ cup serving: 397 calories, 43 mg cholesterol, 10 g total fat, 2.2 g saturated fat, 47 g carbohydrate, 5 g fiber, 640 mg sodium, 28 g protein

Chef's Tips:

If you aren’t a fan of beets, try butternut squash. Use a microplate in place of mincing the garlic; it saves time and minimizes the garlic scent on your fingers.

Related Content

Find a Doctor or Make an Appointment

Our new search tool will help you choose a doctor or health care provider that is best for you or your family.

Search Now