Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) dried cranberries

  2. 1/2 teaspoon(s) salt

  3. 1/8 teaspoon(s) salt

  4. 1 cup(s) couscous

  5. 1/8 teaspoon(s) ground cinnamon

  6. 1 bag(s) (10 ounces) baby beet greens or baby spinach

  7. 1/3 cup(s) sweet orange marmalade

  8. 3 tablespoon(s) fresh lemon juice

  9. 3 tablespoon(s) soy sauce

  10. 1 1/2 teaspoon(s) cornstarch

  11. 2 teaspoon(s) vegetable oil

  12. 1 pound(s) chicken tenders

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan, heat cranberries, 1/2 teaspoon salt, and 1 1/3 cups water to boiling over high heat. Stir in couscous and cinnamon. Cover saucepan; remove from heat and let stand 5 minutes.

  2. Meanwhile, prepare beet greens in microwave oven as label directs.

  3. In cup, stir together marmalade, lemon juice, soy sauce, and cornstarch.

  4. In 10-inch skillet, heat oil over medium-high heat until very hot but not smoking. Add chicken and sprinkle with remaining 1/8 teaspoon salt. Cook chicken 4 to 5 minutes or just until chicken loses its pink color throughout, turning once. Stir marmalade mixture and add to skillet, turning chicken to coat on all sides with marmalade mixture; heat to boiling.

  5. Fluff couscous with fork and serve with beet greens and chicken.


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