Moroccan Grilled Chicken, South Beach Diet
- Number of Servings: 4
Ingredients
1/2 cup extra-virgin olive oil1 tsp dried oregano1/2 tsp ground allspice1/2 tsp ground cumin1/2 tsp ground cloves3 cloves garlic, minced16 oz boneless, skinless chicken breast halves 1 box (5.8 oz) Near East Roast Garlic & Olive Oil Couscous(plus 2 tsp olive oil or butter for box of couscous)1/2 cup canned pimentos, drained2 Tbs lemon juice
Combine the oil, oregano, allspice, cumin, cloves, and garlic in a large bowl. Add the chicken breasts and cover with the olive oil mixture. Cook on a preheated grill pan over medium heat for about 20-30 minutes, or until juces run clear. Remove from grill pan, cover and keep warm.
Pimento Sauce: Combine the pimentos and lemon juice in a food processor. Process for 30-45 second or until sauce is smooth. Transfer to a covered container. Serve at room temperature.
Meanwhile, prepare the couscous according to package directions.
When couscous is ready, divide into 4 servings (about 2/3 cup each). Thinly slice chicken breasts and fan over the couscous (4 oz chicken per serving). Drizzle 2 tablespoons of the sauce over each chicken breast.
Number of Servings: 4
Recipe submitted by SparkPeople user SCAMPIJO2010.
Pimento Sauce: Combine the pimentos and lemon juice in a food processor. Process for 30-45 second or until sauce is smooth. Transfer to a covered container. Serve at room temperature.
Meanwhile, prepare the couscous according to package directions.
When couscous is ready, divide into 4 servings (about 2/3 cup each). Thinly slice chicken breasts and fan over the couscous (4 oz chicken per serving). Drizzle 2 tablespoons of the sauce over each chicken breast.
Number of Servings: 4
Recipe submitted by SparkPeople user SCAMPIJO2010.
Nutritional Info Amount Per Serving
- Calories: 437.2
- Total Fat: 20.2 g
- Cholesterol: 65.7 mg
- Sodium: 507.7 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 2.4 g
- Protein: 32.0 g
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