If you’re in the mood for a meal that truly wows both your taste buds and your dinner guests, look no further than ried Tomato Cous Cous and Garlic Veggies. This Italian-American feast combines crispy, golden Parmesan chicken with a fluffy, sun-dried tomato-studded couscous and a vibrant medley of garlic-kissed veggies. It’s colorful, hearty, and delightfully full of flavor—a feel-good dish you’ll want to put on repeat for family dinners or special occasions!
Ingredients You’ll Need
You’ll be amazed by how a handful of everyday ingredients come together in ried Tomato Cous Cous and Garlic Veggies to create so much flavor and texture. Every element, from the savory Parmesan in the crust to those aromatic sun-dried tomatoes, plays a crucial role in making this dish irresistibly good.
- Chicken breasts: Go for boneless, skinless pieces—they cook up juicy and soak up all that Parmesan crust flavor.
- Grated Parmesan cheese: This brings salty, nutty richness to that crunchy chicken coating.
- Breadcrumbs: Add crispness and help hold everything together; panko works wonderfully for extra crunch.
- Italian seasoning: A fragrant blend of herbs gives your chicken a signature Italian flair.
- Garlic powder: Boosts that savory depth in the chicken’s crust.
- Salt & black pepper: The essential flavor lifters—don’t skip!
- Egg: Helps the crust cling to the chicken and creates a beautiful golden exterior.
- Olive oil: Use a good-quality one for searing the chicken and sautéing veggies—it makes all the difference.
- Couscous: Fluffy, quick-cooking, and soaks up all the delicious flavors from sun-dried tomatoes and broth.
- Sun-dried tomatoes (in oil): These little jewels give your couscous a tangy, intensely tomato-y punch!
- Chicken broth: Infuses the couscous with savory, comforting depth instead of plain water.
- Butter: One pat stirred into couscous at the end adds silkiness and rounds out the dish.
- Fresh basil (optional): For a lovely pop of freshness—totally worth it when you have it on hand.
- Broccoli florets: Bring gorgeous green color, texture, and nutrition.
- Red bell pepper: Adds a sweet, juicy crunch and vibrant red hue to your veggie mix.
- Zucchini: Mild, tender, and perfect for soaking up garlicky flavors.
- Garlic cloves: Minced and sautéed, they transform the veggies into something truly special.
How to Make ried Tomato Cous Cous and Garlic Veggies
Step 1: Prep and Bread the Chicken
Start by getting your oven preheated to 400°F (200°C). Mix up the Parmesan cheese, breadcrumbs, Italian seasoning, garlic powder, salt, and black pepper in a shallow dish. Dip each chicken breast in the beaten egg, then press into the cheesy breadcrumb mixture to coat on all sides. This layer is what gives your chicken that irresistible crunch, so press it on gently but firmly.
Step 2: Sear the Chicken
Pour a couple tablespoons of olive oil into an oven-safe skillet and heat it over medium-high. Add your breaded chicken and sear for 2 to 3 minutes on each side until golden brown. This step is all about locking in juiciness and building a stunning crust, which takes your Parmesan chicken to the next level.
Step 3: Bake the Chicken
Once you’ve got a nice sear, transfer the skillet straight to your preheated oven. Bake for around 15 to 20 minutes, or until the chicken is cooked through (aim for an internal temperature of 165°F/74°C). This keeps everything tender and ensures that cheesy coating stays crisp. Your kitchen will smell amazing!
Step 4: Prepare the ried Tomato Cous Cous
While the chicken bakes, bring your chicken broth to a gentle boil in a small saucepan. Once simmering, remove from the heat, stir in couscous and those delicious sun-dried tomatoes, then cover and let it rest for 5 minutes. Afterward, fluff the couscous with a fork, mix in a tablespoon of butter, and sprinkle in fresh basil if you’d like. This method gives you the fluffiest, most flavorful base for your ried Tomato Cous Cous and Garlic Veggies.
Step 5: Sauté the Garlic Veggies
In a roomy skillet, heat olive oil over medium. Add your minced garlic and cook for about 30 seconds, until it’s aromatic but not browned. Next, toss in your broccoli, bell pepper, and zucchini, seasoning with salt and pepper. Sauté for 6 to 8 minutes, so the veggies are crisp-tender and gleaming with that garlic goodness. The colors really pop and complement the rich flavors of the couscous and chicken.
Step 6: Bring It All Together and Serve
On each plate, nestle a scoop of the sun-dried tomato couscous, arrange an irresistible mound of garlic veggies, and crown it all with a crispy Parmesan chicken breast. Add a sprinkle of fresh basil or some extra grated Parmesan to finish if you’d like—then get ready for rave reviews!
How to Serve ried Tomato Cous Cous and Garlic Veggies
Garnishes
Finish your ried Tomato Cous Cous and Garlic Veggies with an extra shower of grated Parmesan or a handful of chopped fresh basil for a vibrant touch. You can also add a squeeze of lemon for some perkiness, or even a drizzle of good olive oil if you want a little extra gloss and flavor on top.
Side Dishes
This meal is super satisfying on its own, but a simple side salad tossed with olive oil and balsamic is always welcome. Crusty bread also makes a perfect companion (great for mopping up those last bites of couscous and veggies). If you’re entertaining, a crisp white wine really ties it all together!
Creative Ways to Present
For a fun twist, layer the couscous and veggies in a wide, shallow bowl, then lean the sliced Parmesan chicken on top like a restaurant plating. Make small tasting bowls for a buffet or potluck, or even roll everything up in a wrap for a fantastic lunch idea with ried Tomato Cous Cous and Garlic Veggies as the filling.
Make Ahead and Storage
Storing Leftovers
Cool everything completely before storing. Keep chicken, couscous, and veggies in separate airtight containers to preserve their best textures. They’ll last in the fridge for up to 3–4 days, giving you delicious leftovers to look forward to.
Freezing
You can freeze the Parmesan chicken and the ried Tomato Cous Cous and Garlic Veggies components separately for up to 2 months. Wrap the chicken tightly in foil or plastic wrap, and store couscous and veggies in freezer-safe bags. Thaw in the fridge overnight before reheating.
Reheating
For best results, warm the chicken in a 350°F (175°C) oven until heated through. Gently reheat the couscous and veggies in a skillet over medium-low, adding a splash of broth or water if needed. This keeps everything from drying out so you can enjoy that just-made taste again!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Thighs will be slightly juicier and just as delicious with the Parmesan crust. Just adjust your cook time, as thighs may need a few extra minutes in the oven.
What can I substitute for couscous if I’m gluten-free?
You can swap in gluten-free couscous, quinoa, or even cooked rice and achieve the same delicious effect in ried Tomato Cous Cous and Garlic Veggies. The sun-dried tomatoes pair fantastically with any of these grains.
Can I prep any parts in advance?
Yes! You can bread and sear the chicken ahead of time (just refrigerate until you’re ready to bake). The couscous and veggies are easy to make ahead, too—store them separately and assemble just before serving.
How do I prevent my chicken from drying out?
Be careful not to overbake and always use an instant-read thermometer to check for doneness. That crispy coating and quick sear help lock in moisture, so your chicken stays juicy and flavorful.
Is this meal kid-friendly?
Definitely! The mild, cheesy chicken and vibrant veggies make ried Tomato Cous Cous and Garlic Veggies a fun and approachable meal for kids. You can even let them help with breading the chicken or stirring the couscous.
Final Thoughts
If you’re ready to bring homey Italian vibes and bold, fresh flavors to your weeknight or weekend table, give ried Tomato Cous Cous and Garlic Veggies a try. It’s easy to make, endlessly satisfying, and guaranteed to bring everyone to the table with big smiles—enjoy every delicious bite!
Print
ried Tomato Cous Cous and Garlic Veggies Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This flavorful recipe combines tender Parmesan chicken with savory sun-dried tomato couscous and garlicky sautéed vegetables for a delicious and satisfying meal.
Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg (beaten)
- 2 tablespoons olive oil
For the couscous:
- 1 cup couscous
- 1/4 cup chopped sun-dried tomatoes (packed in oil)
- 1 1/4 cups chicken broth
- 1 tablespoon butter
- 1 tablespoon chopped fresh basil (optional)
For the garlic veggies:
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 zucchini sliced
- 2 tablespoons olive oil
- 2 cloves garlic minced
- Salt and black pepper to taste
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C).
- Prepare the chicken: Mix Parmesan, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper in a dish. Coat chicken in egg, then in Parmesan mixture. Sear in skillet, then bake until done.
- Make the couscous: Bring chicken broth to boil, add couscous and sun-dried tomatoes. Let stand, then fluff with butter and basil.
- Cook the veggies: Sauté garlic in oil, add broccoli, bell pepper, and zucchini. Season and cook until tender-crisp.
- Serve: Serve Parmesan chicken with couscous and veggies.
Notes
- Top chicken with extra Parmesan and herbs if desired.
- Quinoa or rice can be used instead of couscous.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sides
- Calories: 550
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg
