Moroccan-Spiced Chicken
Butternut-Kale Couscous
Ingredients
- 1 (8-oz) boneless, skinless chicken breast, halved lengthwise
- ½ tsp ground cinnamon
- ¼ tsp ground cumin
- ⅛ tsp salt
- Pinch of cayenne pepper
- 2 tsp extra virgin olive oil, divided
Instructions
- Pound chicken to ½-inch thickness. Combine cinnamon, cumin, salt and cayenne pepper; sprinkle over both sides of chicken.
- Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Cook chicken in hot oil in a large nonstick skillet over medium heat 4 minutes per side or until done.
- Drizzle with 1 tsp oil.
Side Dish Ingredients
- ⅓ cup Israeli (pearl) couscous
- ¾ cup frozen diced butternut squash
- 2 tsp olive oil
- ½ shallot, thinly sliced
- 1 clove garlic, minced
- 1 cup sliced kale
- ⅛ tsp salt
- 3 Tbsp red wine vinaigrette
- 3 Tbsp crumbled goat cheese
Side Dish Instructions
- Cook couscous according to package directions.
- Meanwhile, cook squash in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until lightly browned. Add shallot and garlic to skillet; cook 2 to 3 minutes. Stir in kale, couscous, and salt; cook until kale wilts.
- Transfer squash mixture to a bowl; toss with vinaigrette. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
180
|
266
|
446
|
| Fat (g) | 8 | 11 | 19 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 26 | 7 | 33 |
| Carb (g) | 0 | 36 | 36 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 240 | 358 | 598 |
Heart Healthy Meal Plan
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