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Couscous Chicken

Source: dinnertonight.tamu.edu

Course: Main Course

Yield: 4

Serves:

Ingredients

  • 1 tbsp olive oil
  • 3 cloves garlic (chopped)
  • 2 (8 ounce) boneless, skinless chicken breast (halved)
  • 8 ounce baby spinach
  • 13 cup reduced fat Italian salad dressing
  • 1 cup no salt canned diced tomatoes (undrained)
  • 2 cups couscous (cooked prefer whole wheat variety)

Directions

  1. Cut meat into 20 (1-inch) cubes.
  2. Heat a large skillet over medium-high heat.
  3. Add the olive oil and heat.
  4. Add the garlic and cook for 1 minute.
  5. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear.
  6. Remove the chicken and set aside.
  7. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes
  8. Remove from the pan and set aside.
  9. Lower the heat to medium and add the Italian dressing to the pan and stir, scraping the bottom of the pan to remove any browned bits.
  10. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
  11. Cook couscous according to package directions and place cooked couscous in a serving bowl.
  12. Top with the spinach, chicken, and tomato sauce mixture.

Amount Per Serving (4)

  • Calories: 300
  • Protein: 30
  • Sugar: 3
  • Carbohydrate: 25
  • Fat: 8
  • Cholesterol: 85
  • Sodium: 280
  • Fiber: 2
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