Super Fast
Chicken and Couscous Salad
Sautéed Zucchini Spears
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 (7.6-oz) pkg whole wheat couscous
- ½ cup chopped dried apricots
- 1 (5-oz) pkg baby arugula
- 2 cloves garlic, minced
- ¼ cup white wine vinegar
- 1½ Tbsp Dijon mustard
- 1 tsp ground cumin
- ¼ cup olive oil
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 350°F. Cook chicken 20 to 25 minutes or until done. Cool slightly; shred.
- Meanwhile, prepare couscous according to package directions, adding apricots during stand time.
- Combine warm couscous, arugula, garlic, and chicken in a bowl.
- Whisk together vinegar, mustard, cumin, oil, salt, and pepper. Pour dressing over salad; toss.
Side Dish Ingredients
- 3 large zucchini, cut into spears
- 3 Tbsp olive oil
- 1 tsp paprika
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Toss together zucchini, oil, paprika, salt, and pepper in a large bowl.
- Cook zucchini in a large nonstick skillet over medium-high heat 8 to 10 minutes, turning occasionally, until zucchini is lightly browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
470
|
80
|
550
|
| Fat (g) | 12 | 7 | 19 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 29 | 1 | 30 |
| Carb (g) | 60 | 4 | 64 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 392 | 203 | 595 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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