1 jar (7 or 7.25 oz) roasted red bell peppers, drained, cut into 1/2-inch strips
1/2 large red onion, sliced; separated into rings
1 large clove garlic, finely chopped
3 tablespoons water
4 teaspoons lime juice
1 1/2 cups water
1/4 teaspoon salt
1 cup uncooked whole wheat couscous
1 lime, cut into 6 wedges
Instructions
Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). Sprinkle both sides of chicken with 1/2 teaspon salt and the pepper. In shallow dish, place milk. In another shallow dish, place cereal; dip chicken into milk, then coat with cereal.
In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat; cook chicken in oil 15 minutes, turning once, until juice of chicken is clear when thickest part is cut (170°F).
In same skillet, heat remaining 1 tablespoon oil over medium heat; cook zucchini, eggplant, roasted peppers, onion and garlic in oil 3 minutes, stirring occasionally. Stir in 3 tablespoons water and the lime juice; cook about 1 minute or until vegetables are crisp-tender.
Meanwhile, in 2-quart saucepan, heat 1 1/2 cups water and 1/4 teaspoon salt to boiling. Stir in couscous. Cover; remove from heat and let stand 5 minutes or until water is absorbed. Fluff couscous with fork.
On large serving platter, place couscous. Top with chicken and vegetables. Serve with lime wedges.
Originally Submitted
9/3/2008
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You can add this Sunny Mediterranean Chicken recipe to your own private DesktopCookbook.
