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Couscous and Glazed Chicken

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.