Ingredients
Prep
- 6 boneless chicken breast
- 1 small red onion
- 1 can chickpeas
- 8 oz baby carrots
- 1 1/2 C apricot preserves
- 1 t ground cumin
- 1 t minced garlic
- 1/2 t ground coriander
- 1/2 t salt
- 1/4 t cinnamon
On Cooking Day
- 1 box couscous such as Near East
- 1/4 C dried cranberries
- 1/4 C dried apricots chopped
- 1 T mint
Instructions
To Assemble
- Cut chicken into bite size pieces and slice onion and place in a large zipper bag. Drain chickpeas and add to chicken along with baby carrots.
- Mix next 6 ingredients in a small bowl with a lid. Drizzle half of the marinade over chicken mixture. Zip to seal and shake to mix. Reserve the rest for cooking day.
To Cook
- Pour chicken mixture on a large baking sheet lined with foil. Cook in a 400 degree oven for 30-40 minutes until chicken is cooked and carrots are tender. Drizzle reserved sauce over top and toss to coat. Season with salt to taste if desired.
- Cook couscous per package directions and place in bowl. Toss with cranberries, apricots and mint.
- Serve chicken over a bed of couscous or on the side.
Ingredients
Prep
On Cooking Day
|
Instructions
To Assemble
To Cook
|