Chicken with peppers, broccolini, and basil

Chicken with peppers, broccolini, and basil

Photo by Kelly O.

  • Prep Time


  • Total Time


  • Servings



  • ¾ lb broccolini, stems trimmed

  • 1 ½ cups whole-wheat couscous

  • 3 teaspoons peanut oil, divided

  • 2 large red bell peppers, cut into ¼-inch pieces, divided

  • 1 large onion, sliced

  • 4 garlic cloves, finely chopped

  • 1 lb. boneless, skinless chicken breasts cut into 1-inch pieces

  • 2 T red wine vinegar, divided

  • ½ cup fresh basil leaves, torn and divided

  • 2 T sliced almonds, toasted


1.Bring pot of water to a boil. Add broccolini; cook for 3 minutes or until tender. Add 2 cups cooking water and couscous to bowl; cover and let stand 15 minutes. Drain broccolini; transfer to plate. 2.Place wok or large skillet over medium-high heat; add 1 ½ tsp oil. Cook pepper, onion, and garlic, stirring, 4 minutes. Transfer to bowl; cover. 3.Add remaining 1 ½ tsps oil to wok; cook chicken 4 minutes, stirring or until almost cooked through. Add 1 Tbsp vinegar; cook 1 minute more or until chicken is cooked through. 4.Uncover couscous; stir in remaining 1 T vinegar and half of basil. 5.Top platter with peppers, chicken, broccolini, almonds, and remaining basil. Serve with couscous.


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