september healthy recipe of the month

Spiced Chicken With Couscous Salad

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 teaspoongrated lemon zest plus 2 tablespoons fresh lemon juice

Directions

1. 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.
2. Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to a cutting board.
3. 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.
4. Add the tomatoes, snap peas, basil, lemon zest and juice, remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper to couscous. Toss to combine.
5. Slice the chicken and serve with the couscous. 
6. 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

Source: http://www.realsimple.com/

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