1/2 cup couscous
24 spears asparagus
1 tsp. garlic powder
Morton Lite Slat®
fresh ground pepper
2 tsp. olive oil
1/2 cup chopped red onion
2 cloves garlic minced
1 Tbsp. sugar
3/4 or 1 lb. chicken breasts, cut into 1 inch pieces, size according to plan
1/2 cup light rum
1/2 cup fat free reduced sodium chicken broth
2 Tbsp. fresh lime juice
2 tsp. fresh grated lime zest
1/4 cup fresh mint
Cook couscous according to package directions in unsalted water.
Preheat oven to 400F. Coat baking sheet with cooking spray.
Arrange asparagus on baking sheet and coat with cooking spray. Season with garlic powder, salt and pepper. Roast 15 minutes until fork tender.
Meanwhile, heat oil in large skillet over medium heat. Add onion, garlic and sugar. Sauté about 3 minutes.
Add chicken and sauté 3 to 5 minutes until golden brown on all sides. Add rum and broth and simmer 5 minutes.
Remove from heat and stir in lime juice and zest. Season with more salt and pepper.
Chop asparagus and arrange with couscous and chicken mixture on platter. Sprinkle with mint.
Deb - I just had to do a report on mint for school and I actually came up with a mojito glazed chicken as an idea for a culinary use of the herb. And here I thought I was being creative, but apparently someone beat me to it. And they did it OP!
TURKEY DAY CHALLENGE
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