Here's a quick main dish with a Moroccan touch. Kick this dinner off with a fresh spinach salad tossed with orange wedges.
1/2 pound chicken breast tenders (about 6 tenders)
1/8 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon olive oil
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
How to Make It
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.
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