ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Orange-Currant Chicken with Toasted Walnuts

Yield 4 servings (serving size: 3/4 cup chicken mixture, 3/4 cup couscous, and 1 tablespoon walnuts)

Ingredients

  • 1/3 cup currants or raisins
  • 1/2 teaspoon grated orange rind
  • 3 tablespoons orange marmalade
  • 3 tablespoons orange juice
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon curry powder
  • Cooking spray
  • 1 pound skinned, boned chicken breast, cut into bite-size pieces
  • 1 cup chopped red bell pepper
  • 1 3/4 cups water, divided
  • 1 cup uncooked couscous
  • 1/4 cup chopped walnuts, toasted

Nutrition Information

  • calories 406
  • caloriesfromfat 16 %
  • fat 7 g
  • satfat 0.7 g
  • monofat 1.4 g
  • polyfat 3.3 g
  • protein 34.3 g
  • carbohydrate 52.7 g
  • fiber 2.9 g
  • cholesterol 66 mg
  • iron 2.9 mg
  • sodium 287 mg
  • calcium 40 mg

How to Make It

  1. Combine first 6 ingredients in a small bowl; set aside.

  2. Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken and bell pepper sauté 4 minutes or until chicken is browned. Stir in 1/4 cup water, scraping pan to loosen browned bits. Stir in currant mixture, and cook chicken over medium heat 2 minutes or until slightly thick. Set chicken aside, and keep warm.

  3. Bring 1 1/2 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Serve chicken and sauce over couscous. Sprinkle with walnuts.