Grilled Chicken and Vegetables with Tzatziki Sauce
Lemon-Parsley Couscous
Ingredients
- 1 small eggplant, cut into ¼-inch slices
- 1 (8-oz) boneless, skinless chicken breast, cut in half lengthwise
- 1 small zucchini, cut in half lengthwise
- 1 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp ground cumin
- ⅓ cup 2% reduced-fat plain Greek yogurt
- ⅓ cup seeded and grated cucumber
- 1 Tbsp chopped fresh mint
- 1 tsp fresh lemon juice
- 1 clove garlic, minced
Instructions
- Place eggplant in a bowl of salted water to cover; let stand 30 minutes.
- Drain eggplant, and press with paper towels.
- Preheat grill to medium-high heat.
- Drizzle eggplant, chicken and zucchini with oil; sprinkle with ¼ tsp each salt, pepper and cumin.
- Grill, covered with grill lid, 4 to 5 minutes per side or until chicken is done and vegetables are tender.
- Combine yogurt, cucumber, mint, lemon juice, garlic and ¼ tsp each salt and pepper. Serve with chicken and vegetables.
Side Dish Ingredients
- ½ cup whole wheat couscous
- 1 Tbsp chopped fresh flat-leaf parsley
- ½ tsp grated lemon rind
- ½ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Prepare couscous according to package directions; fluff.
- Stir in parsley, lemon rind, salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
290
|
140
|
430
|
| Fat (g) | 11 | 1 | 12 |
| Sat. Fat (g) | 0 | 0 | 0 |
| Protein (g) | 30 | 5 | 35 |
| Carb (g) | 18 | 33 | 51 |
| Fiber (g) | 7 | 5 | 12 |
| Sodium (mg) | 740 | 590 | 1330 |
Low Calorie Meal Plan
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