One Pot Mexican Chicken and Couscous

One Pot Mexican Chicken and Couscous

One Pot Mexican Chicken and Couscous

  • 1 tablespoon olive oil
  • 1 pound boneless chicken tenders, cut into bite-size pieces
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ cup onion, diced
  • 1 cup couscous
  • 1½ cups salsa
  • 1½ cups chicken broth
  • ½ cup black beans, drained and rinsed
  • ½ cup frozen corn
  • 1½ cups Sargento® Off the Block 4 Cheese Mexican

Optional toppings:

  • diced tomato
  • diced avocado
  • lime wedges
  • fresh chopped cilantro
  1. Heat oil in a large deep-sided skillet over medium heat. In a small bowl, mix together the chili powder, cumin, salt, and garlic powder. Season the chicken with spice mixture and add to the skillet. Cook 4-5 minutes, stirring occasionally, until chicken is browned and cooked through, then remove to a plate.
  2. Add onions to the same skillet and cook for 2-3 minutes, then add the couscous. Cook, stirring frequently, for another minute, then add the salsa, chicken broth, black beans, corn, and cooked chicken. Cover with a lid (or tightly cover with foil) and reduce the heat to medium low. Cook for 8-10 minutes until heated through, then fluff the couscous with a fork. Add the cheese and stir until melted. Serve topped with fresh cilantro, a squeeze of lime juice, diced tomato and avocado, if desired.
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