Creamy Garlic Chicken and Couscous Packets
Individual portions of tender chicken and pearl couscous come together in a savory parmesan garlic sauce. This steam-cooked meal simplifies cleanup by utilizing foil packets for an efficient oven or grill experience.
Ingrédients
- 3 garlic · finely minced
- 2 tbsp ⅓ less fat cream cheese · at room temperature
- 2 tbsp grated Parmesan cheese · divided
- 7/12 cup low sodium chicken broth · divided
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 6 ounce chicken breast · cut into 1” cubes
- 1/3 cup uncooked pearl couscous
- 1 tbsp fresh basil · chopped
Préparation
- 1
Preheat your oven to 375°F (or preheat grill to 400°F).
- 2
Combine the cream cheese, 1 tablespoon of Parmesan cheese, garlic, ⅓ cup of chicken broth, salt, and pepper in a bowl or blender until smooth. Gently fold in the cubed chicken and the pearl couscous.
- 3
Form a pocket shape using a 12-inch piece of heavy-duty foil and place it on a baking sheet. Transfer the chicken and couscous mixture into the center of the foil.
- 4
Bring the edges of the foil up and over the chicken, crimping the sides tightly to ensure the packet is completely sealed and steam-proof.
- 5
Bake in the oven or cook on the grill at 350°F to 375°F for 15 minutes. Let the packet rest for 5 minutes before carefully opening, as steam will be trapped inside.
- 6
Stir in the remaining ¼ cup of broth to fluff the couscous, then garnish with the fresh basil and the remaining Parmesan cheese before serving.