| |
| INGREDIENTS |
| ¾ cup |
orange juice, no pulp |
| 3 tbsp. |
low-sodium soy sauce |
| 3 tsp. |
ginger, minced |
| 4 |
boneless, skinless chicken breast (5 ounces) |
| 2 tbsp. |
olive oil |
| 20 |
green beans, trimmed |
| 8 |
baby carrots |
| 1 |
medium red bell pepper, cut into thin strips |
| 1 box |
Near East Plain Couscous |
| 1 can |
(14.75 ounces) low sodium, non-fat chicken broth |
| ½ cup |
toasted almonds |
| ½ cup |
dried apricots, chopped |
|
|
|
| RECIPE |
-
Mix together juice, soy sauce, and ginger. Divide in half.
-
Place half of marinade in zip-lock bag and add chicken, marinade for 1-4 hours.
-
Heat olive oil in non-stick skillet.
-
Drain chicken and sauté breasts for 2-3 minutes or until brown.
-
Pour remaining marinade over chicken, cover and let simmer for 5-8 minutes or until chicken is cooked through.
-
While chicken is cooking, place vegetables in steam basket and steam until tender.
-
Prepare couscous according to package using broth instead of water.
-
When finished, fluff and toss in almonds and apricots, serve with chicken and vegetables.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 breast w/½ cup couscous & ½ cup veggies
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
284 |
|
| Total Fat |
11 g |
|
| Sodium |
535 mg |
|
| Total Carbohydrates |
12 g |
|
| Fiber |
2 g |
|
| Protein |
34 g |
|
|
|
