That’s a Fancy Looking Chicken…

I have to admit I am late to the party on frozen chicken. Weird. I know. My husband recently introduced me to these giant bags of frozen boneless breasts and I have to say, they are really a lifesaver! They’re cheap and provide a large quantity of individual breasts and they can stay in your freezer pretty much forever. I’ve also learned that you can get thighs, drumsticks, and other bone in cuts too!

Okay, that’s enough of my frozen chicken epiphany. Because they are so convenient, these bags have now made chicken breasts a staple of my weekly dinner menu. After having fried them, steamed them, wrapped them in bacon, made stir fry and lettuce wraps, I was running out of ideas. I was also too lazy to go to the store one day, so I came up with the following super easy, super versatile, and dare I say, pretty fancy looking recipe.

So I had the chicken breasts, red onions, and Israeli couscous. I also had (and still have) more zucchini than I know what to do with, so those are the basic ingredients I used for this version. You can substitute with chicken thighs, sweet onions, butternut squash, pumpkin, mushrooms, or even asparagus, broccoli or cauliflower. Really, whatever you have on hand should work!

4 boneless, skinless chicken breasts, diced into 1-inch chunks
1 red onion, coarsely chopped
1 large zucchini, diced into 1-inch pieces
3 cloves garlic, minced
1 tablespoon tomato paste
1/2 sachet Lipton Onion Soup
1 tsp Italian Seasoning
Juice of 2 limes or lemons
2 tbsp olive oil
1/2 cup white wine
Salt and Black Pepper to taste

1 cup cooked Israeli couscous, prepared according to package directions.

Preheat oven to 400 degrees.
Combine all ingredients except the couscous in a 9×13 glass baking pan. Make sure chicken and vegetables are well coated with seasonings and olive oil.
Bake for 45 minutes to 1 hour.

Remove from oven and combine with the cooked couscous in a large bowl. Check for seasoning and adjust if necessary and serve.

Serves 4.