Invalid option One Pot Chicken and Veggie Couscous | Meijer Specialty Pharmacy
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Lunch | Dinner

One Pot Chicken and Veggie Couscous

  • 15 Mins

    Prep Time

  • 25 Mins

    Cook Time

  • 6

    Servings

  • 476

    Calories

  • 15g

    Fat

  • 38g

    Carbs

  • 43g

    Protein

Recommended For:

HIV

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Ingredients

  • 2 lbs. Boneless, Skinless Chicken Breasts, cut into 1” cubes (Always wash hands after handling raw meat)
  • 2 Leeks, white and light green parts only, halved lengthwise and sliced thin (Wash leeks before slicing)
  • 1 ½ Cups Pearl Couscous *Pearl couscous is also called Israeli couscous. Do not substitute regular couscous as it cooks differently and will not work in this recipe.
  • 3 Cups Low-Sodium Chicken Broth
  • 2 oz Baby Spinach, coarsely chopped
  • ½ Tsp Salt
  • ¼ Cup Heavy Cream
  • ½ Cup Frozen Peas
  • 3 Tbsp Extra Virgin Olive Oil
  • ½ Cup Parmesan Cheese, grated
  • Salt and Pepper, to taste

What You’ll Need

  • Knife

  • Cutting Board

  • Bowl

  • Measuring Cups

  • Measuring Spoons

  • Dutch Oven or Deep Pot with Lid

  • Spoon

  • Cheese Grater

  • GGluten:

    Replace the pearl couscous with a gluten-free pearl couscous

  • DDairy:

    Replace the Parmesan cheese with nutritional yeast; replace the heavy cream with a non-dairy heavy cream substitute

Instructions

  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Season and Cook Chicken Season the cubed chicken with salt and pepper. Add 1 tbsp of olive oil to the Dutch oven and heat over medium-high heat. Brown chicken on all sides, about 8 minutes, then transfer to a bowl.

  • 3.

    Add Leeks and Couscous Heat the remaining 2 tbsp olive oil in the Dutch oven over medium heat. Add the sliced leeks and couscous and cook until leeks have become tender and couscous is lightly toasted, about 5 minutes.

  • 4.

    Stir in Broth Stir in the broth and ½ tsp salt and bring to a simmer. Reduce the heat to low, cover, and cook, stirring occasionally, until the broth is absorbed and couscous is tender, about 8 minutes.

  • 5.

    Stir in Chicken and Juices Stir in the cooked chicken and any juices. Cook for an additional 3-4 minutes to ensure chicken is cooked through.

  • 6.

    Take Pan Off Heat Take the pan off the heat and stir in the chopped spinach, frozen peas, Parmesan cheese and cream. Let sit for 5 minutes to heat additional ingredients.

  • 7.

    Serve and Enjoy Spoon into bowls, serve and enjoy!

  • 8.

    Wash Hands Wash hands with soap and water.

Recipe Created by Meijer Registered Dietitians

Nourishment Notes

Spinach

Spinach is a nutrient powerhouse. It’s packed with vitamins and minerals and is an excellent source of Vitamin A. Vitamin A is a common deficiency for those with advanced HIV and AIDS.

Chicken

Chicken is a good source of lean protein. Protein needs may be elevated if fighting an active infection.

Soft Foods

Mouth sores are common in individuals who are HIV+. Choosing soft foods, like this dish, may make eating less painful.

Fatigue Buster

  • Spinach

    Use thawed, chopped frozen spinach instead of fresh.

  • Leeks

    Purchase diced onions instead of leeks.

  • Parmesan cheese

    Purchase grated Parmesan cheese.

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