Ingredients Jump to Instructions ↓

  1. 6 Boneless skinless chicken breast halves

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 1 cup 40g / 1.4oz Fiber One cereal

  5. 1 cup 237ml Sliced unpeeled zucchini

  6. 1 cup 198g / 7oz Cubed unpeeled eggplant

  7. 1/2 cup 118ml Roasted red bell peppers in

  8. 1/2" strips

  9. 7-oz jar

  10. 1/2 Red onion - sliced, and (medium)

  11. Separated into rings

  12. 1 Garlic clove - finely chopped (large)

  13. 1 tablespoon 15ml Olive oil

  14. 2 tablespoons 30ml Water

  15. 2 teaspoons 10ml Lime juice

  16. 3 cups 711ml Cooked couscous - (1 cup uncooked)

Instructions Jump to Ingredients ↑

  1. Heat oven to 375 degrees. Spray rectangular baking dish, 13 by 9 by 2 inches, with cooking spray. Rinse chicken; pat dry. Sprinkle with salt and pepper. Crush cereal. (Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin. Or crush in blender or food processor.) Place cereal in shallow dish; coat chicken completely with cereal.

  2. Heat chicken in 1 tablespoon oil in 10-inch skillet over medium heat 15 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; cover to keep warm.

  3. In same skillet, cook zucchini, eggplant, bell peppers, onion and garlic in 1 tablespoon oil 3 minutes, stirring occasionally. Stir in water and lime juice; cook about 1 minute or until hot.

  4. Place couscous in baking dish. Place chicken breasts on couscous. Pour zucchini mixture over chicken. Bake about 10 minutes or until hot.

  5. This recipe yields 6 servings. Serving size: 1/6 recipe.

  6. Exchanges Per Serving: 3 Lean Meat, 1 1/2 Starch, 1 Vegetable.

  7. Nutrition Facts: Calories 310; Calories from Fat 80; Total Fat 9g; Saturated Fat 2g; Cholesterol 75mg; Sodium 320mg; Carbohydrate 32g; Dietary Fiber 6g; Protein 31g.


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