Pan Seared Chicken Over Israeli Couscous With Roasted Tomatoes

Name: Pan Seared Chicken Over Israeli Couscous With Roasted Tomatoes
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons chicken bouillon, I used Shirley J; 4 chicken breasts, I used Just Bare Chicken; 2 garlic cloves, minced; 237 milliliters Israeli Couscous; 1 Tbsp a big of lemon juice; 4 Tbsps olive oil, divided in half; 4 servings salt and pepper; 1 shallot or 1/2 of onion diced, divided in half; 118 milliliters slow roasted or sun dried tomatoes, store bought or homemade; 1 bunch swiss chard, washed; 473 milliliters water

You can never have too many main course recipes, so give Pan Seared Chicken Over Israeli Couscous With Roasted Tomatoes a try. This dairy free recipe serves 4. One serving contains 471 calories, 33g of protein, and 18g of fat. If you have shallot or, swiss chard, israeli couscous, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 27 minutes.