This chicken tho…

Citrus Chicken with Tabbouleh Couscous

Just kidding about the “tho” – I had to throw it out there because I’m so sick of seeing it every.where. Can’t we just speak like normal people?? I guess in this case, write like normal people. I didn’t realize that “though” was such a long and cumbersome word to write (or type). I guess someone put us out of our misery and knocked off the last three letters.

A better question is “tho what?”.

Ok, let’s get back to the chicken.

I marinated boneless, skinless chicken breasts in Stubbs Citrus Onion Marinade. This stuff is insane. Do yourself a favor and go out and get some.

I don’t like flavorless chicken like my husband does (sorry, Mark), but if he can dip it in ketchup he’s happy. I need for it to taste good, if not awesome. And tender.

Nobody likes tough ass chicken.

After about an hour of marinating, this chicken was perfect after cooking. I made couscous tabbouleh style – with fresh parsley, lemon, garlic, tomatoes, onions and feta cheese. That stuff alone is crack-like.

Want some variations?

• Pork instead of chicken 
• Quinoa instead of couscous
• Tofu or meatless chicken, like Morning Star, instead of chicken

You can also make it ahead of time and serve it cold. I like it either way, and it makes a great dip with pita chips.

Here’s your printable-

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Yield: 4 Servings

Citrus Chicken with Tabbouleh Couscous

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Ingredients

• 1 lb. boneless, skinless chicken breasts
• Stubbs Citrus and Onion Sauce 
• 1 cup couscous
• 2 cups chicken stock
• 2 tbsp canola oil
• 1 tomato, diced
• 1/2 onion, diced
• 1 bunch Italian leaf parsley, chopped
• 4 oz feta cheese
• 1 lemon, juiced
• 1/4 cup olive oil
• salt and pepper to taste

Instructions

Pour marinade over chicken in a gallon size zip lock bag and refrigerate. Marinate for an hour, turning halfway through.
Bring 2 cups chicken stock to a boil - add couscous, remove from heat and cover.
Heat canola oil over medium heat and add marinated chicken and cook for about 3-5 minutes each side, until done, brushing with the leftover marinade halfway through.
While chicken is cooking, combine couscous with oil, tomato, onion, olives, parsley, feta cheese, olive oil, lemon juice and salt and pepper.
Serve chicken over couscous.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 798Total Fat: 47gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 145mgSodium: 1856mgCarbohydrates: 38gFiber: 2gSugar: 10gProtein: 53g

The provided nutrition calculated may not always be accurate.

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