NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup pearl couscous

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 cup fresh parsley

0.25 cup fresh mint

0.25 cup cherry tomatoes

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup water

PREPARATION

• 1

  In a small saucepan, bring the water and a pinch of salt to a boil. Add the pearl couscous, reduce heat to low, cover, and simmer for 8 to 10 minutes until the water is absorbed and the pearls are tender.

• 2

  While the couscous cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a medium skillet over medium-high heat. Add the chicken breast and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.

• 5

  In a large mixing bowl, whisk together the lemon juice, lemon zest, minced garlic, and the remaining salt and pepper.

• 6

  Add the cooked pearl couscous, halved cherry tomatoes, baby spinach, chopped parsley, and chopped mint to the bowl. Toss thoroughly so the residual heat from the couscous slightly wilts the spinach.

• 7

  Transfer the couscous mixture to a plate and top with the sliced lemon-herb chicken.