NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.25 cup dry couscous

1 tbsp extra virgin olive oil

1 cup diced zucchini

0.5 cup diced red bell pepper

1 tbsp fresh lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp ground turmeric

0.5 cup water

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with the ground turmeric, garlic powder, sea salt, and black pepper.

• 2

  Heat 0.5 tablespoon of olive oil in a medium skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 3

  Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes to keep the juices intact.

• 4

  In the same skillet, add the remaining 0.5 tablespoon of olive oil and sauté the diced zucchini and red bell pepper for 4 to 5 minutes until tender-crisp.

• 5

  While the vegetables cook, bring 0.5 cup of water to a boil in a small saucepan, then stir in the dry couscous, cover with a lid, and remove from heat.

• 6

  Let the couscous sit for 5 minutes, then fluff it with a fork and stir in the lemon juice, lemon zest, and the sautéed vegetables.

• 7

  Slice the golden chicken into strips and serve it over the zesty vegetable couscous.