Grilled Chicken with Curried Couscous, Spinach, and Mango

Grilled Chicken with Curried Couscous, Spinach, and Mango
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Grilled Chicken with Curried Couscous, Spinach, and Mango
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6
Servings
6
Ingredients
  • 5 tbs extra-virgin olive oil plus 1 tsp extra virgin olive oil
  • 1 tbs shallots thinly sliced
  • 1 tsp curry powder
  • 3 tbs white balsamic vinegar
  • salt and pepper to taste
  • 4 6 oz boneless skinless chicken breastsken breasts
  • 1 cup whole wheat couscous
  • 1 small mango cut into 1/2 inch dice
  • 1/4 cup slivered almonds toasted
  • 1 tbs flat leaf parsley finely chopped
  • 2 oz baby spinach (2 lightly packed cups)
Servings:
Units:
Ingredients
  • 5 tbs extra-virgin olive oil plus 1 tsp extra virgin olive oil
  • 1 tbs shallots thinly sliced
  • 1 tsp curry powder
  • 3 tbs white balsamic vinegar
  • salt and pepper to taste
  • 4 6 oz boneless skinless chicken breastsken breasts
  • 1 cup whole wheat couscous
  • 1 small mango cut into 1/2 inch dice
  • 1/4 cup slivered almonds toasted
  • 1 tbs flat leaf parsley finely chopped
  • 2 oz baby spinach (2 lightly packed cups)
Servings:
Units:
Instructions
  1. Prepare a medium (375°F) gas or charcoal grill fire.
  2. Heat 1 Tbs. of the olive oil in an 8-inch skillet over low heat. Add the shallot and cook, stirring, until translucent, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 15 seconds. Stir in the vinegar and 3 Tbs. of the olive oil. Remove from the heat and season to taste with salt and pepper.
  3. Coat the chicken with 1 Tbs. of the olive oil and season with 1/4 tsp. salt and a few grinds of pepper. Grill the chicken, flipping once, until well marked and cooked through (165°F), 10 to 12 minutes. Transfer to a plate and let rest.
  4. Meanwhile, bring 1 cup water with 1/2 tsp. salt to a boil in a small saucepan. Put the couscous in a medium heatproof bowl. Add the remaining 1 tsp. olive oil and toss with your hands to coat the couscous. Pour the boiling water over the couscous, stir, and cover. Let stand 5 minutes and then fluff with a fork. Toss with 3 Tbs. of the vinaigrette, the mango, almonds, and parsley. Season to taste with salt and pepper.
  5. Toss the spinach with just enough of the vinaigrette to coat lightly. Divide the couscous among 4 plates. Top with the spinach, the chicken, and a drizzle of the remaining vinaigrette.
Recipe Notes

Nutrition Facts
Grilled Chicken with Curried Couscous, Spinach, and Mango
Amount Per Serving
Calories 426 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Sodium 213mg 9%
Total Carbohydrates 37g 12%
Dietary Fiber 6g 24%
Protein 29g 58%
* Percent Daily Values are based on a 2000 calorie diet.

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *