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Couscous with Chicken & Salsa

Ingredients:

1 pound skinless, boneless chicken breasts, seasoned

1 tablespoon vegetable oil

2 cups fat-free chicken broth

1 1/2 cups couscous

1 medium zucchini, thinly sliced (2 cups)

1 yellow bell pepper, cut in bite-size pieces

1 cup thick and chunky salsa, heated

1 cup shredded Monterey Jack and Cheddar cheese mixture

3/4 cup reduced fat sour cream

1/4 cup chopped green onions

Directions: Season chicken breasts as desired with salt, pepper, garlic salt,

taco seasoning, etc.. Heat oil in a large nonstick skillet; cook chicken over

medium high heat, turning occasionally until browned and meat is cooked through

(10 to 15 minutes, depending on thickness of meat). Remove chicken from skillet;

cut into 1/2-inch strips; keep warm.

In medium saucepan, bring broth to a boil; stir in couscous. Remove from heat

and cover. Let stand 5 minutes.

In the same skillet place zucchini and yellow pepper; cook over medium heat,

stirring occasionally, until tender yet crisp, about 5 minutes.

Fluff couscous with a fork and place on large platter. Drizzle with 1/2 of

salsa. Top with zucchini and peppers, then chicken. Sprinkle with cheese.

Drizzle with remaining salsa. Top with dollops of sour cream and green onions.

Servings: 4

Calories: 608

Nutrition: Each serving provides approximately: 608 calories; 44 g protein; 62

g carbohydrates; 5 g fiber; 19 g fat (10 g saturated0; 108 mg cholesterol; 32

mcg folate; 2 mg iron; 963 mg sodium.

Source: Wheat Foods Council