NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry couscous

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp lemon zest

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp fresh parsley

1 tbsp fresh mint

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Prepare the couscous by combining the dry grains with 0.25 cup boiling water in a small heat-proof bowl; cover and let sit for 5 minutes, then fluff with a fork.

• 2

  Season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.

• 3

  Heat a non-stick skillet over medium-high heat with a small drizzle of the olive oil and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 4

  While the chicken rests, whisk together the remaining olive oil, lemon juice, and lemon zest in a large mixing bowl to create a bright vinaigrette.

• 5

  Add the fluffed couscous, diced cucumber, halved cherry tomatoes, chopped parsley, and chopped mint to the dressing and toss until well combined.

• 6

  Slice the chicken into thin strips and serve immediately over the herb-flecked couscous salad.