Ingredients
- 4 skinless, boneless chicken-breast cutlets’ (4oz each)
- ¼ tsp. grated peeled fresh ginger
- 1 large orange
- 3 stalks celery, finely chopped
- 2 green onions, sliced
- 1 Tbsp. red wine vinegar
- ¼ cup packed fresh cilantro leaves, finely chopped
- 1 cup whole wheat couscous
Directions:
1. Preheat oven to 425 degrees. Spray jelly-roll pan with non-stick cooking spray. Arrange chicken on pan. Rub chicken with ½ teaspoon ginger; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Roast 10 to 12 minutes or until no longer pink in center (165 degrees)
2. Meanwhile, with knife, cut peel and white pith from orange; discard. Cut on either side of membrane to remove each segment from orange; place half of segments in 2-quart saucepan. Squeeze juice from membranes into saucepan.
3. To same saucepan, add celery, onions, vinegar, remaining ¼ teaspoon ginger, and 1/8-teaspoon salt. Heat to boiling on high. Reduce heat to simmer; cook 7 minutes or until celery is crisp-tender, stirring occasional. Remove from heat; stir in cilantro and reserved segments.
4. Cook couscous as label directs. Serve chicken with relish and couscous.
Each serving about 320 calories, 30 g protein, 45 g carbohydrate, 3 g total fat, 8 g fiber, 63 mg cholesterol.
