Roasted Chicken with Honey-Mint Dressing with Green Apple-Parsley Salad with Bacon |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
cooking spray |
6 boneless skinless chicken breast halves (about 5 ounces each) |
salt and freshly ground black pepper |
1 to 2 teaspoons ground cumin |
1 cup plain yogurt |
2 tablespoons honey |
1 tablespoon freshly chopped mint leaves |
1 cup couscous, cooked according to package directions |
4 strips bacon |
2 to 3 granny smith apples, cored and diced |
1/3 cup freshly chopped parsley leaves |
2 tablespoons cider vinegar |
1 tablespoon olive oil |
1 teaspoon dijon mustard |
salt and freshly ground black pepper |
Directions:
1. For the chicken:
2. Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of chicken with salt, black pepper and cumin. Add chicken to hot pan and cook 3 to 5 minutes per side, until cooked through.
3. In a small bowl, whisk together yogurt, honey and mint.
4. For the salad:
5. Cook bacon in a large skillet or in the microwave until crisp. Break into small pieces and transfer to a large bowl. Add apples and parsley and toss to combine.
6. In a small bowl, whisk together vinegar, oil and mustard. Add mixture to apples and toss to coat. Season, to taste, with salt and black pepper.
7. Serve 4 of the chicken breast halves with all of the dressing, couscous and salad. Reserve remaining chicken for pizza, if desired.
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