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

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!

Karen Levin; wine picks by Andrea Robinson
Recipe by Health May 2007

Gallery

Credit: Yunhee Kim; Styling: Denise Canter

Recipe Summary test

prep:
10 mins
cook:
10 mins
total:
20 mins
Yield:
Makes 4 servings (serving size: 1 chicken breast half, 2/3 cup couscous)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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).

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

318 calories; fat 10g; saturated fat 2g; mono fat 5g; poly fat 1g; protein 30g; carbohydrates 29g; fiber 4g; cholesterol 63mg; iron 2mg; sodium 476mg; calcium 41mg.
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