Couscous and Glazed Chicken

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Here's a quick main dish with a Moroccan touch. Kick this dinner off with a fresh spinach salad tossed with orange wedges.
2 servings (serving size: 3 chicken tenders and 1 cup couscous)


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1/2 pound chicken breast tenders (about 6 tenders)
1/8 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon olive oil
Cooking spray
2 tablespoons apricot preserves
1 teaspoon balsamic vinegar
1 cup fat-free, less-sodium chicken broth
1/3 cup finely chopped dried apricots
1/2 cup uncooked couscous


Sprinkle chicken with salt and pepper. Heat oil in a small nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes or until done, turning after 2 minutes. Combine preserves and vinegar in a bowl; add chicken. Keep warm. Add broth to pan, scraping pan to loosen browned bits; add apricots. Bring to a boil; cover, reduce heat, and simmer 2 minutes. Gradually stir in couscous; top with chicken mixture. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork.

Created date

June 2004

Nutritional Information

Calories 374
Caloriesfromfat 8 %
Fat 3.3 g
Satfat 0.6 g
Monofat 1.3 g
Polyfat 0.6 g
Protein 33.3 g
Carbohydrate 53.2 g
Fiber 3.5 g
Cholesterol 66 mg
Iron 2.7 mg
Sodium 474 mg
Calcium 27 mg