Lemon-Olive Chicken With Minted Couscous
1 tsp olive oil, divided
2 (6-ounce) skinned chicken breast halves
1/2 cup thinly sliced onion, separated into rings
1 large garlic clove, minced
1 tsp all-purpose flour
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp paprika
1 (16-ounce) can fat-free, less-sodium chicken broth
1/2 cup water
4 lemon slices
2/3 cup drained canned chickpeas (garbanzo beans)
1/4 cup sliced green olives
Minted Couscous
2 tsp thinly sliced mint leaves (optional)
1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4
minutes on each side or until browned. Remove chicken from pan; set aside.
2. Heat 1/2 teaspoon olive oil in pan over medium heat. Add onion and garlic, and sauté 3 minutes.
Stir in flour, cumin, cinnamon, and paprika; sauté 30 seconds. Add broth and water; bring to a
simmer. Add chicken and lemon slices; cover and simmer 30 minutes or until chicken is done. Stir in
chickpeas and olives, and cook until thoroughly heated. Serve over Minted Couscous. Garnish with
sliced mint leaves, if desired.
Yield: 2 servings (serving size: 1 chicken breast half, 1 cup sauce, and 1
cup couscous).
CALORIES 390 (18% from fat); FAT 7.9g (sat 1.7g, mono 3.6g, poly 1.4g); PROTEIN 42.5g;
CARB 38.1g; FIBER 4g; CHOL 81mg; IRON 4.4mg; SODIUM 1,136mg; CALC 96mg
Minted Couscous:
3/4 cup water
1/2 tsp butter or stick margarine
1/4 tsp salt
2/3 cup uncooked couscous
1 Tbsp chopped fresh mint
1. Bring water, butter, and salt to a boil in a medium saucepan, and gradually stir in couscous.
Remove from heat; cover and let stand 5 minutes. Fluff with a fork, and stir in mint.
Yield: 2 servings (serving size: 1 cup).
CALORIES 72 (14% from fat); FAT 1.1g (sat 0.6g, mono 0.3g, poly 0g); PROTEIN 2.4g; CARB
13.4g; FIBER 0.7g; CHOL 3mg; IRON 0.4mg; SODIUM 305mg; CALC 1mg
Submitted by sooz
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