Roasted Chicken with Honey-Mint Dressing with Green Apple-Parsley Salad with Bacon

By cirql8or

Recipe courtesy Robin Miller, 2007

Ingredients

• Cooking spray
• 6 boneless skinless chicken breast halves (about 5 ounces each)
• Salt and freshly ground black pepper
• 1 to 2 teaspoons ground cumin
• 1 cup plain yogurt
• 2 tablespoons honey
• 1 tablespoon freshly chopped mint leaves
• 1 cup couscous, cooked according to package directions
• 4 strips bacon
• 2 to 3 Granny Smith apples, cored and diced
• 1/3 cup freshly chopped parsley leaves
• 2 tablespoons cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of chicken with salt, black pepper and cumin. Add chicken to hot pan and cook 3 to 5 minutes per side, until cooked through.

In a small bowl, whisk together yogurt, honey and mint.

Cook bacon in a large skillet or in the microwave until crisp. Break into small pieces and transfer to a large bowl. Add apples and parsley and toss to combine.

In a small bowl, whisk together vinegar, oil and mustard. Add mixture to apples and toss to coat. Season, to taste, with salt and black pepper.

Serve 4 of the chicken breast halves with all of the dressing, couscous and salad. Reserve remaining chicken for pizza, if desired.