NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup dry pearl couscous

0.5 cup low-sodium chicken broth

1 tsp extra virgin olive oil

1 cup fresh baby spinach

0.5 cup cherry tomatoes

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tsp fresh oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and fresh oregano.

• 2

  In a small saucepan, toast the pearl couscous over medium heat for 2 minutes until it smells nutty and looks golden.

• 3

  Pour the chicken broth into the saucepan, bring to a boil, then reduce heat to low and simmer covered for 10 minutes until the liquid is absorbed.

• 4

  While the couscous cooks, heat the olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees.

• 5

  Remove the chicken from the skillet and let it rest; in the same pan, add the minced garlic and halved cherry tomatoes, sautéing for 2 minutes until the tomatoes soften.

• 6

  Add the fresh baby spinach to the skillet and stir until just wilted, then fold in the cooked couscous, lemon juice, and lemon zest.

• 7

  Slice the chicken breast into strips and serve it over the warm couscous and vegetable mixture.