with Fig Sauce and Couscous
Ingredients: Chicken breast tenders • Moroccan couscous (wheat) (durum wheat semolina) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Carrot • Spinach • Dried cranberries (cranberries, sugar, sunflower oil) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour).
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Tags
Chicken Breast Tenders
320 g
Couscous
0.5 cup
Chicken Stock Powder
7.5 g
Carrot, julienned
56 g
Baby Spinach
28 g
Dried Cranberries
28 g
Fig Spread
4 tbsp
Moroccan Spice Blend
8 g
Pepper
0.063 tsp
Butter
2 tbsp
Oil
1 tbsp
Salt
0.188 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add half the stock powder, 1/8 tsp (1/4 tsp) salt and 2/3 cup (1 1/3 cups) water. Cover and bring to a boil over high.
- Meanwhile, roughly chop spinach.
- Once stock mixture is boiling, remove from heat, then add couscous. Stir to combine.
- Add carrots and dried cranberries on top of couscous, then cover and let stand for 5 min.
- When couscous is tender, fluff with a fork, then stir to combine.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and Moroccan Spice Blend.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Sear for 3-4 min per side, until chicken is golden and cooked through.**
- To the pan with chicken, add fig spread, 1/4 cup (1/2 cup) water and remaining stock powder.
- Cook for 1 min, stirring occasionally, until fig spread melts and sauce thickens slightly.
- Stir spinach and 2 tbsp (1/4 cup) butter into couscous.
- Divide couscous and chicken between bowls.
- Spoon any remaining sauce in the pan over top of chicken.
680
kcal
Calories
24
g
Fat
10
g
Saturated Fat
69
g
Carbohydrate
24
g
Sugar
6
g
Dietary Fiber
46
g
Protein
155
mg
Cholesterol
1130
mg
Sodium
0.5
g
Trans Fat
950
mg
Potassium
50
mg
Calcium
2.3
mg
Iron
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
