Moroccan Grilled Chicken - 40g Carbs, 7g Fiber
From: The South Beach Diet
In this flavorful Moroccan-inspired entree, we marinate grilled chicken breasts in an olive oil mixture infused with oregano, allspice, cumin, cloves, and garlic. Then, we grill it until the juices run clear and lay it on a bed of whole-wheat couscous.
Prep Time: 5 min
Cook Time: 35 min
Total Time: 40 min
Servings: 4
1/4 cup olive oil, extra-virgin
1 tsp oregano, dried
1/2 tsp allspice, ground
1/2 tsp cumin, ground
1/2 tsp cloves, ground
3 cloves garlic, minced
4 6 oz chicken breast, boneless, skinless
1 cups 100% whole-wheat couscous
1/2 cups pimento canned, drained
2 Tbsp lemon juice
1. 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 over medium heat for about 30 minutes or until the juices run clear when the chicken is pierced. Remove from the grill and keep warm.
2. Meanwhile, prepare the couscous according to package directions. When the couscous is ready, divide it among 4 plates. Thinly slice each chicken breast and fan over the couscous on each plate.
3. Combine the pimientos and lemon juice in a food processor to make the sauce. Process for 30–45 seconds or until the sauce is smooth. Drizzle 2 tablespoons of the sauce over each chicken breast.
Servings: 4
Nutrition per Serving:
488 Calories, 19g Total Fat, 3.1g Saturated Fat, 86mg Sodium, 40g Carbs, 7g Dietary Fiber, 42g Protein
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