Chicken and Cranberry Currant Pan Sauce
with Scallion Couscous and Zucchini
Chicken and Cranberry Currant Pan Sauce
Juicy chicken is finished with a tangy cranberry-currant pan sauce, then served over fluffy scallion couscous with tender zucchini for a bright, savory-sweet dinner.
Ingredients
For 2 servings
- 12 ounce Chicken Breasts
- 1 unit Chicken Stock Concentrate
- 2 tablespoon Currant Jam
- 1 ounce Dried Cranberries
- ½ cup Israeli Couscous
- 2 unit Scallions
- 1 unit Zucchini
Additional Ingredients
- 2 tablespoon Butter
- Pepper
- Salt
- 4 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time30m
Calories650
Protein39g
Carbs59g
Fat27g
Tags:
Protein SmartLow Sodium
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free needs, this dish is already a good fit; just choose sides without butter or cheese. For gluten-free, swap the couscous for rice, quinoa, or a certified gluten-free grain, and use a gluten-free stock concentrate if needed.
What to serve with it
Serve with a crisp green salad or steamed green beans to add freshness beside the rich chicken and fruity sauce. Warm bread works too if you want something simple to soak up the pan juices and round out the meal.
