Sunday, June 22, 2014

Garlic Chicken with Israeli Couscous & Butternut Squash


I know it's summer and our houses are heating up, but this dish does require some baking. The good news is, you can cook a big batch and have left overs for the week. I even think the left overs were delicious cold. My friend Holly would agree with me, but she also eats literally ALL left overs cold. That's right, not just pizza, she likes cold fried chicken, cold mac and cheese, cold Chinese food...she's a little odd, but that's why I love her. Today is Garlic Chick with Israeli Couscous and Butternut Squash.



Chop up one small butternut squash and sprinkle cinnamon, ginger, salt, pepper and a little bit of cooking spray over them. Bake on a cookie sheet for 20 minutes at 400 degrees Fahrenheit.



In a separate baking dish cover chicken breasts in Trader Joe's Garlic Sauce. If you don't have this sauce, you can use a little bit of vegetable oil, salt, pepper and chopped garlic. Bake with the butternut squash for about 20 minutes as well.


You can certainly use regular couscous, but I really love the chewy texture of the Israeli couscous. Cook according to package instructions. For this one you bring 1 3/4 cups of water to a boil and add entire box of couscous. Then reduce to a simmer and cover for 8-10 minutes.


Israeli couscous is also known as pearl couscous since it looks like little pearls once it's cooked.


Next mix together 1 tablespoon of pesto and 4 tablespoons of plain Greek yogurt. Mix the sauce in with the couscous.


I really enjoyed this dish both hot the first day and cold on top of a salad the next day. Enjoy!


Garlic Chicken with Israeli Couscous & Butternut Squash
1 small butternut squash, cubed
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 8 oz box Israeli couscous
1 3/4 cup water
2 chicken breast
3-4 tablespoons Trader Joe's Garlic Sauce
1 tablespoon pesto
4 tablespoons plain Greek yogurt

Preheat oven to 400 degrees Fahrenheit. Place chopped butternut squash on baking sheet and sprinkle with cinnamon, ginger, salt and pepper. In a separate baking dish pour garlic sauce oven chicken breast. Bake for about 20 minutes or until squash is caramelized and chicken is cooked through.

Bring box of couscous and water to a boil in medium pot. Reduce to low and cover for 8-10 minutes or until water is absorbed. Mix pesto and Greek yogurt together with couscous. 

Serve all together. Leftovers are great reheated or served over a salad with more pesto & Greek yogurt mixed together for a dressing.

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