Makes 4 servings
Macros with Chicken thighs and using non-stick spray: (you can sub for chicken breasts for a little less fat, and make sure if you use oil for cooking you measure and add it to my fitness pal)
Calories: 410
Pro: 51.3
Carb: 25.8
Fat: 9.4
Ingredients:
16 oz chicken broth
2 lb chicken thighs, boneless and skinless
1 small bunch cilantro
2 cloves garlic
4 tomatoes
1 ⅓ cups whole wheat couscous
1 med yellow onion
2 med zucchini squash
1 tbsp honey
Black pepper
Cinnamon
Cumin
Salt
Coconut oil or non-stick spray
Cooking Instructions:
- Wash zucchini and tomatoes. Halve zucchini lengthwise, then slice crosswise into half rounds. Medium dice tomatoes. Peel and small dice onion. Peel and mince garlic. (2 med zucchini, 4 tomatoes, 1 med onion, 2 cloves garlic)
- Heat a big saute pan over med-high heat.
- In small saucepan, bring broth to a boil. (16 oz, 2 cups chicken broth). Remove from heat, add couscous (1 ⅓ cups), and stir. Cover and let stand for 10 min.
- Coat bottom of pan with non-stick spray or coconut oil. Add chicken and cook until lightly browned but not cooked through, 1-2 minutes per side. Transfer to a plate.
- Return pan to stove and add more non-stick spray or oil. Add onion (I usually only use 1/2) because I don’t LOVE onion), garlic (2 cloves), and zucchini. Stirring frequently, cook until vegetables begin to soften, 2-3 minutes.
- Return chicken to pan. Add tomatoes, honey (1 tbsp), and ½ tsp of each: cinnamon, cumin, salt, and pepper. Stir to combine and bring to a boil. Reduce heat, cover, and cook until chicken is cooked through and zucchini is tender, 8-10 minutes.
- Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Add ½ to pan (save the rest for garnishing) while the ingredients cook.
- Uncover couscous and fluff with a fork.
- To serve, place couscous on a plate, top with chicken and sauce, and garnish with remaining cilantro. Enjoy!