This Chicken Tenders With Swiss Chard and Israeli Couscous Recipe uses the zest and juice of a lemon to flavor chicken and this pastalike grain. Fresh wilted Swiss chard, another spring favorite, adds both color and nutritional depth to the dish.
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Chicken Tenders With Swiss Chard and Israeli Couscous Recipe
1/3 cup golden raisins
2 1/2 cups low-sodium chicken broth, warmed
1 1/4 pounds chicken tenders
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil, divided
1 pound Swiss chard, halved along the ribs and sliced crosswise into 3/4-inch-thick ribbons
2 cups Israeli couscous
1 lemon, zested and juiced
1/4 cup pine nuts, toasted
Place raisins in warmed broth.
Season chicken tenders with salt and black pepper.
In large, lidded sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add Swiss chard and sauté, stirring and tossing, for 4 to 5 minutes, or until wilted. Remove from pan.
Add remaining oil to pan, add couscous and sauté, stirring, for 2 to 3 minutes, or until couscous begins to color. Add chicken, warm broth, raisins and lemon juice. Bring to a gentle boil, then reduce heat to low. Cover and simmer until couscous is tender and chicken is poached, about 12 to 15 minutes.
Remove from heat. Stir in wilted Swiss chard, lemon zest and pine nuts, and serve immediately. Yields 4 servings.
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