Chicken with Couscous

Ingredients

• 1  carrots thinly sliced
• 0.5 cup jalapeno finely chopped
• 1 teaspoon cornstarch 
• 1.5 teaspoons curry powder 
• 1.5 teaspoons ginger fresh grated
• 3  spring onion thinly sliced
• 0.5 teaspoon ground coriander 
• 1 pinch pepper black
• 3.3 cups chicken broth low-sodium
• 2 tablespoons olive oil 
• 1 cup oats 
• 4  chicken breast halves boneless skinless cut into cubes
• 1  zucchini diced

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes.
2. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear.
3. Remove chicken from the skillet, and set aside.
4. Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes.
5. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.
6. In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch.
7. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken.
8. Serve over the couscous.