Chicken Thighs & Couscous

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prep time

20 min

total time

1 hr 10 min

makes

4 servings, 1/4 recipe (348 g) each

photo by:

kraft

recipe by: kraft

What You Need

3 Tbsp. Kraft Calorie Wise Balsamic Vinaigrette Dressing

1 zucchini, finely chopped

1 red pepper, finely chopped

1 small onion, finely chopped

1 clove garlic, minced

3/4 cup Kraft 4 Cheese Italiano Light Shredded Cheese, divided

8 boneless skinless chicken thighs (1 lb./450 g)

2 Tbsp. Miracle Whip Calorie Wise Dressing

1 Tbsp. Dijon mustard

1 cup 25%-less-sodium chicken broth

2/3 cup whole wheat couscous, uncooked

Make It

HEAT oven to 375ºF.

HEAT vinaigrette in large skillet on medium heat. Add vegetables and garlic; cook 3 to 5 min. or until crisp-tender, stirring occasionally. Reserve 1 cup vegetable mixture. Stir 1/2 cup cheese into remaining vegetable mixture.

PLACE chicken thighs between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Top each thigh with 2 Tbsp. vegetable mixture; roll up. Secure with wooden toothpicks or tie with string. Place on wire rack placed in 17x11-1/2-3/4-inch pan. Mix Miracle Whip and mustard; brush onto chicken.

BAKE 40 to 50 min. or until done (170ºF). Meanwhile, bring chicken broth to boil in medium saucepan. Stir in couscous and reserved vegetables. Remove from heat. Let stand 5 min.

SERVE couscous with chicken. Sprinkle with remaining cheese.

kraft kitchens tips

Food Facts

A granular semolina, couscous is a staple of North African cuisine. Look for packaged couscous in Middle Eastern shops and in the ethnic section of most supermarkets.