Both couscous and beets are rich in antioxidants, boosting immunity and protecting us from diseases. If you aren’t a fan of beets, substitute with butternut squash.
2, 6 oz chicken breasts
⅛ tsp garlic powder
⅛ tsp salt
⅛ tsp pepper
1 cup onion, small diced
2 cup beets, small diced (about two beets)
2 tbsp olive oil
3 cloves garlic, minced
1 cup pearled couscous
½ tsp salt
½ tsp pepper
2 ½ cup unsalted chicken stock
1/3 cup feta, reduced fat
½ cup parsley, chopped
Directions: Season chicken with garlic powder, salt, and pepper, then set aside for 10 minutes. Chop the onion and beets.
In a medium pot, bring olive oil up to medium-high heat and sear chicken on both sides for five minutes each, then set aside to rest.
In the same pot, cook the onion and beets on medium-high heat for 8-10 minutes, being careful not to burn the contents. Add garlic, couscous, salt, and pepper into the pot and cook for 1-2 minutes, then deglaze the pot with the chicken stock.
Bring the pot to a boil and reduce to medium heat, and cook 12-15 minutes stirring occasionally. Once couscous mixture has cooked, add feta and parsley. Slice chicken and serve on top.
Nutrition per 1 ½ cup serving: 397 calories, 43 mg cholesterol, 10 g total fat, 2.2 g saturated fat, 47 g carbohydrate, 5 g fiber, 640 mg sodium, 28 g protein
If you aren’t a fan of beets, try butternut squash. Use a microplate in place of mincing the garlic; it saves time and minimizes the garlic scent on your fingers.