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Moroccan Chicken

Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
4  People


Recipe makes 4 Servings

3 H-E-B Fully Cooked Boneless Herb Roasted Chicken Breasts, frozen
1 medium white onion
15 Oz garbanzo beans
14 1/2 Oz garlic-seasoned Chicken Broth
14 1/2 Oz diced tomatoes
1 cup(s) raisins
1 1/2 Tsp ground cumin
1 Tsp thyme
1/4 Tsp ground cinnamon
1 cup(s) H-E-B Select Steam Plain Couscous
1/8 Tsp Kosher salt
1/8 Tsp black pepper
1/2 cup(s) parsley, chopped
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Heat chicken breasts in microwave according to package directions.
Meanwhile, chop onion and rinse and drain garbanzo beans.
Combine onion, beans, broth, tomatoes, raisins and spices in a large, deep skillet; bring to a boil over medium-high heat.
Stir in couscous; cover skillet and remove from heat. Let stand 5 minutes.
Slice chicken breasts into 1/4-inch thick strips, then stir into couscous mixture.
Season with salt and pepper and sprinkle with parsley.



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