NUTRITION

SERVINGS

INGREDIENTS

4.5 oz asiago and garlic chicken sausage

1 cup carrots

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.13 cup dry couscous

0.5 cup low-sodium chicken broth

2 tbsp plain greek yogurt

1 tsp lemon juice

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and slice the carrots into 1/2-inch thick rounds.

• 3

  Toss the carrots with olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

• 4

  Roast the carrots for 20-25 minutes until they are tender and slightly caramelized.

• 5

  While carrots roast, bring the chicken broth to a boil in a small saucepan.

• 6

  Stir in the dry couscous, remove from heat, cover with a lid, and let sit for 5 minutes.

• 7

  Heat a non-stick skillet over medium-high heat and sear the chicken sausage links for 3-4 minutes per side until golden brown and heated through.

• 8

  In a small bowl, whisk together the Greek yogurt and lemon juice to create a bright drizzle.

• 9

  Fluff the couscous with a fork and plate it alongside the roasted carrots and sliced chicken sausage.

• 10

  Garnish the dish with fresh parsley and a drizzle of the lemon-yogurt sauce.