Directions:
- Place squash and peppers in an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with the rosemary, salt and pepper. Drizzle with 2 tablespoons oil; gently stir to coat. Broil 4 in. from the heat for 10-15 minutes or until tender, stirring every 5 minutes.
- Meanwhile, in a large skillet, cook chicken in remaining oil until a meat thermometer reads 170°. Add garlic, cook 1 minute longer. Remove and keep warm.
- Add broth and onion to the skillet; bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Cut chicken into strips. Serve with couscous and vegetables. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 437.8 Kcal (1833 kJ) | ||
| Calories from fat | 161.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.9g | 28% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1246.86mg | 52% | |
| Potassium | 606.38mg | 13% | |
| Total Carbs | 39.76g | 13% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 29.27g | 59% | |
| Vitamin C | 68.1mg | 114% | |
| Iron | 0.6mg | 3% | |
| Calcium | 37.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 139.14 Kcal (583 kJ) | ||
| Calories from fat | 51.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 28% | |
|---|---|---|---|
| Cholesterol | 21.26mg | 22% | |
| Sodium | 396.26mg | 52% | |
| Potassium | 192.71mg | 13% | |
| Total Carbs | 12.64g | 13% | |
| Sugars | 0.63g | 8% | |
| Dietary Fiber | 1.21g | 15% | |
| Protein | 9.3g | 59% | |
| Vitamin C | 21.6mg | 114% | |
| Iron | 0.2mg | 3% | |
| Calcium | 11.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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