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!
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
How to Make It
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.
Bring the chicken broth to a boil in a saucepan. Stir in the couscous. Remove from heat; cover, let stand 5 minutes.
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).
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.