Southwest Chicken Piccata with Peppered Couscous


Back in the day, when we lived in Edmonds, just under a year ago (yet feels like an eternity), our favorite grocery store was PCC Natural Markets. I’ve raved about them many times. And even though they aren’t local for us anymore, I still see them as a great healthy, local resource!


And when they say jump, I say, “How high?”

Southwest Chicken Piccata with Peppered Couscous


  • 2 boneless, skinless chicken breast halves, filleted
  • 3 Tbs flour
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/8 tsp pepper
  • 4 tsp vegetable oil, divided
  • 3/4 cup chicken broth
  • 2 tsp minced seeded jalapeño pepper
  • 1 Tbs thinly sliced cilantro
  • 1 1/2 tsp fresh lime juice

Peppered Couscous

  • 1 cup uncooked couscous
  • 1 cup chicken broth
  • 1 cup julienne sweet red pepper
  • 1 cup frozen corn kernels
  • 1 tsp minced jalapeño pepper
  • 1 tsp salt
  • 1 tsp seasoned pepper blend
  • 2 Tbs cilantro sprigs
  • lime slices


  • In large sealable plastic bag, place chicken and pound to 1/4 inch thickness.
  • On plate, mix together flour, garlic salt, cumin and pepper. Dip chicken in flour mixture, turning to coat.
  • In large nonstick frypan over medium high heat, heat 2 teaspoons of the oil. Add 2 breast halves and cook about 5 minutes or until lightly browned and fork can be inserted in chicken with ease.
  • Remove chicken from pan and keep warm.
  • Wipe pan clean and repeat with remaining oil and chicken. To frypan, add chicken broth and jalapeño pepper; bring to a boil, stirring to loosen brown bits.
  • Cook about 3 minutes to reduce by half, remove from heat and stir in cilantro and lime juice.
  • Place couscous on serving dish and arrange chicken on top. Spoon sauce over chicken and garnish with cilantro sprigs, lime slices, and chile peppers.
  • Peppered Couscous:In small saucepan, mix together remaining cup chicken broth, frozen corn kernels, sweet red pepper, jalapeño pepper, pepper blend and salt.
  • Bring to a boil over high heat. Stir in uncooked couscous.
  • Remove from heat, cover and let stand 5 minutes.
  • Stir in thinly sliced cilantro.


This was a stellar recipe. It’s hard to go wrong with these fantastic ingredients though!


The chicken was moist and flavorful. And the couscous had a wonderful kick to it. Husband would have liked the bell peppers cut smaller but I enjoyed the strips!


This is a definite keeper. Next time, more of the sauce for the chicken!



One Response

  1. Always on the lookout for more ideas for chicken. This is a good one.

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