Moroccan Grilled Chicken
From: South Beach Diet
Serves 2
2 Tbsp extra-virgin olive oil
1/2 tsp dried oregano
1⁄4 tsp ground allspice
1⁄4 tsp ground cumin
1⁄4 tsp ground cloves
1 1/2 cloves garlic, minced
2 boneless, skinless chicken breast halves
1/2 box (2.9 oz) Near East couscous
Red Pimiento Sauce
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.
Meanwhile, prepare the couscous according to package directions.
When the couscous is ready, divide it among 2 plates. Thinly
slice each chicken breast and fan over the couscous on each
plate. Drizzle 2 tablespoons of the sauce over each chicken breast.
Nutritional Information:
429 calories
18 total fat (2 g sat, 16 g mono)
66 mg cholesterol
37 g carbohydrate
32 g protein
4 g fiber
89 mg sodium