Chicken & Cranberry Currant Pan Sauce
with Scallion Couscous & Zucchini
Chicken & Cranberry Currant Pan Sauce
Juicy chicken gets a glossy cranberry-currant pan sauce, 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
- ½ cup Israeli Couscous
- 1.16 ounce Ocean Spray® Craisins® Dried Cranberries
- 1 unit Scallions
- 1 unit Zucchini
Additional Ingredients
- 2 tablespoon Butter
- Pepper
- Salt
- 4 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time30m
Calories650
Protein39g
Carbs61g
Fat27g
Tags:
Protein SmartLow Sodium
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
Use vegetable stock instead of chicken stock if you want a vegetarian-friendly sauce base, and choose a plant-based butter or oil if dairy is a concern. For wheat-free serving, swap the couscous for rice, quinoa, or cauliflower rice, and use a gluten-free bread if serving bread alongside.
What to serve with it
Serve with a crisp green salad or simple steamed green beans to keep the plate light and balance the sweet-tart sauce. Warm crusty bread also works well for soaking up the pan sauce.
