Rating: 4 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 3

Fresh herbs turn a couple of pantry basics into a beautiful glaze for chicken.

Laraine Perri
Recipe by Cooking Light September 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 4 ounces chicken and about 1/2 cup couscous)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring stock and 1/8 teaspoon salt to a boil in a small saucepan. Stir in couscous. Remove pan from heat; cover and let stand 5 minutes. Stir in parsley and almonds.

    Advertisement
  • Combine 1/8 teaspoon salt, apricot preserves, vinegar, and rosemary in a 2-cup glass measure. Microwave at HIGH for 2 minutes, stirring after 1 minute.

  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 1/4 teaspoon salt and pepper. Add chicken to pan; grill 3 minutes on each side or until almost done. Brush chicken with half of apricot mixture. Grill chicken 1 minute on each side or until done; brush with remaining half of apricot mixture. Serve with couscous.

Chef's Notes

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

Nutrition Facts

466 calories; fat 9.8g; saturated fat 2g; mono fat 3.9g; poly fat 2.2g; protein 41g; carbohydrates 52g; fiber 3g; cholesterol 162mg; iron 3mg; sodium 442mg; calcium 56mg.
Advertisement
Advertisement