Couscous with Chicken & Salsa

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Ingredient List: 

 

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/Serving: 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 
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