Garlic Peppercorn Chicken with Couscous and Veggies

Garlic Peppercorn Chicken with Couscous and Veggies


Chicken Breasts

Olive Oil 

Garlic Peppercorn Char Crust® Seasoning

Couscous or Orzo Pasta

Vegetable or Chicken Broth


Red Peppers


Mustard Aioli (optional)


Garlic Peppercorn Chicken:

Preheat indoor or outdoor grill.

Coat chicken with Garlic Peppercorn Char Crust Seasoning and brush with olive oil.

Place on a preheated grill and flip every 2 minutes until chicken measures 165. It will take about 15 minutes to cook on medium high heat. Check temperature for doneness. Let sit before slicing.

You can also cook your chicken on stop top or broiler. Just coat your protein and cook until internal temperature reaches 165.


Side: Couscous with Summer Vegetables

Serve with a side of Israeli couscous or orzo pasta (cooked in vegetable or chicken broth) with asparagus, red peppers and shallots. 

Follow couscous or pasta package instructions; cook in vegetable or chicken broth. 

Add your vegetables during the last 10 minutes of cooking the pasta or couscous.


Step up option: Mustard Aioli Sauce 

Heat a store bought mustard aioli and drizzle on top and then add chopped chives.

← Older Post Newer Post →