Chicken with Orange Relish

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.