Chicken with Orange Relish

By Caryl

Ingredients

• 4 (4 ounces each) skinless and boneless chicken-breast cutlets
• 3/4 teaspoon(s) grated and peeled fresh ginger
• 1 large orange
• 3 stalk(s) celery, finely chopped
• 2 green onions, sliced
• 1 tablespoon(s) red wine vinegar
• 1/4 cup(s) packed fresh cilantro leaves, finely chopped
• 1 cup(s) whole wheat couscous

Details

Servings 4
Adapted from goodhousekeeping.com

Preparation

Step 1

1. Preheat oven to 425 degrees F. Spray jelly-roll pan with nonstick cooking spray. Arrange chicken on pan. Rub chicken with 1/2 teaspoon ginger; sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper. Roast 10 to 12 minutes or until no longer pink in center (165 degrees F).

2. Meanwhile, with knife, cut peel and white pith from orange; discard. Cut on either side of membrane to remove each segment from orange; place half of segments in 2-quart saucepan. Squeeze juice from membranes into saucepan.

3. To same saucepan, add celery, onions, vinegar, remaining 1/4 teaspoon ginger, and 1/8 teaspoon salt. Heat to boiling on high. Reduce heat to simmer; cook 7 minutes or until celery is crisp-tender, stirring occasionally. Remove from heat; stir in cilantro and reserved segments.

4.Cook couscous as label directs. Serve chicken with relish and couscous.


Calories 320
Total Fat 3g
Saturated Fat 1g
Cholesterol 63mg
Sodium 245mg
Total Carbohydrate 45g
Dietary Fiber 8g
Sugars --
Protein 30g