Apple Glazed Chicken over Couscous with Roasted Root Vegetables

  • 19 ingredients


  • --- Main Dish ---
  • Uncooked Diced Chicken 3 Cups
  • Tri-Colored Couscous - precooked 1 cup
  • Carrot, peeled and chopped 1
  • Sweet Potato, peeled and chopped 1/2
  • Turnip, peeled and chopped 1
  • Olive Oil 2 Tbsp
  • Vegetable Oil 2 Tbsp
  • Salt 1 Tbsp
  • Black Pepper 2 tsp
  • --- Glaze ---
  • Apple Juice 1 Cup
  • Reduced Sodium Soy Sauces 1/4 Cup
  • Brown Sugar 3 Tbsp
  • Fresh Ginger, peeled and grated 1 knob
  • Cheyenne Pepper 1/4 tsp
  • Sage, Chopped 3-6 leaves
  • Cornstarch 1-1/2 tsp
  • Water 1 Tbsp
  1. unnamedIn a large sauté pan, heat 2 tablespoons of vegetable oil over medium high heat.
  2. Add Pre-cut Chicken to pan and cook for 8 minutes or until internal temperature of 165F is reached. Set aside.
  3. In a medium pot, bring apple juice, soy sauce, brown sugar, cayenne and ginger to a boil. Reduce heat to medium and simmer for 2 minutes. In a small bowl mix cornstarch with 1 tablespoon of water.
  4. Slowly whisk cornstarch slurry into simmering sauce. Cook 1 minute more. Remove from heat. Add cooked chicken and sage to glaze and toss to coat.
  5. Preheat oven to 350F.
  6. In a large bowl, toss carrot, sweet potato and turnip with olive oil, salt and pepper. Spread vegetables onto foil lined baking sheet in an even layer.
  7. Place baking sheet on middle rack. Bake for 20 minutes or until vegetables are tender (not mushy).
  8. In a large bowl, mix couscous with roasted root vegetables.
  9. Place chicken with glaze over top couscous mixture. Serve!

Print Recipe