note–it came to my attention that I’d left off a key ingredient–sugar!–in my double chocolate banana muffins recipe. Sorry if you tried them and were grossed out! I’ve fixed that, and to redeem myself, here’s my favorite dinner recipe, double-checked for accuracy:
1-2 boneless, skinless chicken breasts, chopped into bite-size pieces
2-3 cloves garlic, minced
(1 small onion, sliced thinly or chopped)
2-3 Tbsp olive oil
1 15-oz can diced tomatoes
1 tsp dried or 1 Tbsp fresh oregano
1 zucchini or yellow crookneck squash, thinly sliced
1 14.5-oz can chicken broth
3/4 cup couscous
pepper, to taste
In a large skillet with a lid (or wide saucepan), brown onions and garlic in olive oil. Add chicken, oregano, pepper, and the juice from the can of diced tomatoes (reserve the tomatoes for later) and cook until chicken is barely pink. Add squash and chicken broth and bring to a boil. Add couscous and diced tomatoes. Stir, cover, and remove from heat. Allow to sit for five minutes or until couscous absorbs the liquid. Serves 3-4.
This is one of my all-time favorite dinners! We had this at least three times a week during my first trimester with Tommy because it always sounded good to me. I rarely shop at Whole Foods, but I do always stock up on couscous ($1.99/lb) when I’m there! People are so generous with their zucchini and squash this time of year that I rarely need to buy it, but it’s generally pretty cheap in the stores. It’s easy to sneak in both at once to stretch it further and get us to eat more veggies. The original recipe called for onion, which I generally don’t buy, but I’ve used our farm share onions in it this summer, and it does add a distinct flavor. With the diced tomatoes and fat free chicken broth from Aldi and chicken on sale, I figure I can usually make this dish for around $6. I usually double it (but still just use two chicken breasts) when we have company. We love it left over, too! The great thing is that this, like so many of my summer meals, is dairy-free, and I don’t even miss it.
Switch the couscous for quinoa and I would LOVE it. I will have to try.