Chicken Puttanesca
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.
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Ingredients
- 2¼ cups low-sodium chicken broth, divided
- 1 cup whole-grain couscous
- 2 tsp olive oil
- 4 4-oz boneless, skinless chicken breasts
- 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
Preparation
- 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.
Nutrition Information
- Serving Size 1 chicken breast, 1 cup vegetables, 1/2 cup couscous
- Calories 418
- Carbohydrate Content 46 g
- Cholesterol Content 66 mg
- Fat Content 9 g
- Fiber Content 13 g
- Protein Content 37 g
- Saturated Fat Content 1 g
- Sodium Content 532 mg
- Sugar Content 10 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g