Time: 40 min.
Complexity: easily
Servings: 4

Baked chicken breasts with mushrooms and couscous - a detailed recipe.

Ingredients:

• 700 g of champignon mushrooms, cut in half
• 3 tbsp. l. olive oil
• 4 cloves garlic, crushed
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• Coarse salt and freshly ground pepper
• 1.2 kg chicken breasts
• 1 cup couscous
• 1/3 tbsp. chopped dried apricots
• 1 tbsp. freshly squeezed lemon juice
• 1/4 cup chopped fresh cilantro or dill
• Greek yogurt or sour cream, for serving (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

champignon mushrooms, garlic, cumin, cinnamon, chicken breasts, couscous grain, dried apricots, lemon juice, cilantro, dill, yogurt, sour cream

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Preparation:

Step 1
• Preheat oven to 200°C. Place mushrooms on a baking sheet and toss with 2 tablespoons olive oil, garlic, cumin, cinnamon, 1/2 teaspoon salt, and pepper to taste.
Step 2
• Rub the chicken breasts with 1 tablespoon of olive oil, salt, and pepper. Place the chicken breasts, skin side up, on top of the mushrooms. Place the baking sheet in the oven and bake until golden brown, 25-30 minutes. Check for doneness by inserting a thermometer into the thickest part of the breast; it should read 165°F (75°C).
Step 3
• Meanwhile, prepare the couscous with dried apricots according to package directions. Season with salt and pepper.
Step 4
• Transfer the chicken breasts to a platter. Toss the mushrooms with lemon juice, cilantro, or dill. Serve the chicken breasts with the mushrooms, couscous, and yogurt.

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