God's Love We Deliver
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New York, NY 10013
1 lb skinless, boneless chicken breast, cut into 1-inch cubes
1T canola oil
2 cans diced tomatoes, no salt added (14.5 -oz. cans)
4 large carrots, peeled and thinly sliced
2 cloves garlic, minced
2 tsp ground turmeric
½ tsp cinnamon
Pinch red pepper flakes
2 cups low-sodium chicken broth or water
1- 1/3 cups instant couscous (regular or whole wheat)
1 cup chopped walnuts, optional
Salt and pepper to taste, if desired
Coat a large skillet with canola oil and place over moderate heat. Add chicken and stir constantly for 2-3 minutes, until the pieces are lightly browned.
Add tomatoes and their juice, carrots, garlic, turmeric, cinnamon, and pepper flakes. Stir to mix well, bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, until carrots are tender and the chicken is cooked through.
While the chicken simmers, bring the broth or water to a boil in a large saucepan. Stir in the couscous, cover the pan, remove from heat and let stand for about 5 minutes. Add the walnuts to the couscous; stir and fluff with a fork.
Mound the couscous in the middle of a large platter and spoon the poultry and vegetables over and around it.
What will the dietitian and I talk about during a nutrition assessment?
What is Medical Nutrition Therapy (MNT)?
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