Lime Couscous with Summer Veggies

By á-33728

EACH SERVING 603 cal, 24g fat, 108mg chol, 998mg sodium, 62g carb, 5g fiber, 35g pro.

Ingredients

• 4 7-inch flatbreads
• 1/4 cup peach preserves
• 2 cups shredded purchased
• roasted chicken*
• 4 oz. Brie, sliced
• 2 nectarines, pitted and sliced
• 4 thin red onion slices
• 3 cups arugula, baby lettuce, and/or spinach
• 1/4 cup bottled Italian salad dressing

Preparation

Step 1

1. Preheat oven to 425°F. Place flatbreads on a baking sheet. Brush preserves over each flatbread to within 1/2 inch of edge. Layer on chicken, Brie, nectarines, and red onion slices.
2. Bake flatbreads 10 to 12 minutes or until edges are golden and cheese just begins to melt. Top with greens and drizzle with dressing.

*Purchased whole roasted chickens are a favorite budget-friendly time-saver. Shred chicken and freeze for a quick start to a meal.