Boost your mood with this classic Italian dish. Chicken is an excellent source of tryptophan, an essential amino acid that helps your body produce niacin. It also produces serotonin, a hormone linked to relaxation, restfulness, and an overall feeling of well-being.
1/8 tsp each sea salt and fresh ground black pepper
32 oz boxed or jarred unsalted chopped tomatoes
2 cups frozen whole baby or pearl onions
1 cup peeled and chopped carrots (about 2 carrots)
1 cup frozen peas
16 Kalamata olives, pitted
1 tbsp capers, drained
1 tsp dried oregano
1/4 cup fresh basil leaves, torn into small pieces, optional
In a small saucepan, bring 1¼ cups broth to a boil. Add couscous, stir and cover; remove from heat and set aside for 5 minutes. Fluff with a fork.
Meanwhile, in a large skillet, heat oil on medium-high. Season chicken with salt and pepper. Add chicken to skillet and cook for 30 seconds per side, until golden. (NOTE:Skillet should be large enough to hold 4 chicken breasts without overlap.) Add remaining 1 cup broth, tomatoes, onions, carrots, peas, olives, capers and oregano; stir to combine and bring to a simmer. Cook for 5 to 6 minutes, stirring occasionally, until chicken is no longer pink inside. Add basil (if using) and stir to combine. Divide couscous among serving plates; top with chicken and vegetables, dividing evenly.
Serving Size: 1 chicken breast, 1 cup vegetables, 1/2 cup couscous