Spiced Chicken With Couscous Salad
Serves 4|
Hands-On Time:
10m
|
Total Time:
25m
Ingredients
- 3 tablespoons olive oil
- 4 boneless, skinless chicken breasts (6 ounces each)
- 1 teaspoon paprika
- 2 teaspoons ground cumin
- kosher salt and black pepper
- 3⁄4 cup couscous
- 3/4 pound cherry or grape tomatoes, quartered
- 1/4 pound snap peas, thinly sliced crosswise (about 1 cup)
- 1/2 cup torn fresh basil
- 1/2 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice
Directions
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
- Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to a cutting board.
- Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork.
- Add the tomatoes, snap peas, basil, lemon zest and juice, remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper to couscous. Toss to combine.
- Slice the chicken and serve with the couscous.
Nutritional Information
- Per Serving
- Calories 433
- Fat 15g
- Sat Fat 3g
- Carbohydrate 94mg
- Sodium 575mg
- Protein 41g
- Carbohydrate 34g
- Sugar 4g
- Sugar 4g
- Iron 3mg
- Calcium 71mg
What does this mean? See Nutrition 101.
Quick Tip
Don’t bother removing the strings from the snap peas for this salad. Slicing the peas into small pieces keeps the fibers from
being a nuisance.
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