Lemon-Olive Grilled Chicken

Yunhee Kim
Grill this chicken then give it an appetizing upgrade by pairing it with a perfectly flavored lemon and olive mixture. It's the perfect dish for summer!

Yield:

Makes 4 servings (serving size: 1 chicken breast half, 2/3 cup couscous)

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 318
Fat 10 g
Satfat 2 g
Monofat 5 g
Polyfat 1 g
Protein 30 g
Carbohydrate 29 g
Fiber 4 g
Cholesterol 63 mg
Iron 2 mg
Sodium 476 mg
Calcium 41 mg

Ingredients

Cooking spray
4 (4-ounce) skinless, boneless chicken breast halves
1 1/2 teaspoons grated lemon rind, divided
2 tablespoons honey mustard
1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup whole-wheat couscous
1/4 cup sliced pimiento-stuffed olives
1/4 cup sliced pitted kalamata olives
2 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon pepper

Preparation

1. Prepare grill.

2. Coat grill with cooking spray. Place chicken on grill. Cook 5 minutes per side or until chicken is cooked through. Combine 1 teaspoon lemon rind with mustard; brush over chicken.

3. Bring the chicken broth to a boil in a saucepan. Stir in the couscous. Remove from heat; cover, let stand 5 minutes.

4. In a bowl, combine remaining lemon rind, olives, and remaining ingredients. Stir couscous into olive mixture. Spoon onto 4 plates; top with chicken.

Wine note: With its rustic spiciness and zingy acidity, no other grape goes better with olives than sangiovese, the grape in Italian Chianti. So look for a good Chianti such as Da Vinci (around $16).

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Karen Levin; wine picks by Andrea Robinson,

May 2007