Couscous Stuffed Chicken

Couscous Stuffed Chicken


Couscous Stuffed Chicken

cal Calories 174kcal

fat Total Fat 10g

sat fat Saturated Fat 2g

chol Cholesterol 31mg

sodium Sodium 429mg

Low carbs Total Carbohydrate 10g

Serving size 99g Calories from fat 86kcal Fiber 1g Protein 12g Sugar 0g
4 servings


  • 1/3 cup lower-sodium chicken broth
  • 1/4 cup uncooked couscous
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 3 tablespoons chopped plum tomato
  • 2 tablespoons kalamata olives, chopped
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon grated lemon rind
  • 1 minced garlic clove
  • 4 (6ounce) skinless, boneless chicken breast halves
  • Cooking spray


  1. Bring broth to a boil in a small saucepan; remove from heat. Stir in couscous. Cover and let stand 4 minutes. Place couscous in a small bowl; fluff with a fork. Cool for 10 minutes. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and next 8 ingredients (through garlic); toss.
  2. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Divide couscous mixture evenly among breast halves; roll up jelly-roll fashion. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. Preheat oven to 400°.
  4. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook for 6 minutes or until browned; turn chicken over. Bake at 400° for 5 minutes or until chicken is done.

Recipe Content & Photo ALL RIGHTS RESERVED Julianna Grimes, Cooking Light

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