Directions:
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook until browned and cooked through, 6 to 7 minutes per side. Transfer to a cutting board.
- Meanwhile, place the couscous in a large bowl. Add 1 cup of hot tap water, cover, and let sit for five minutes; fluff with a fork. Add the tomatoes, snap peas, basil, lemon zest, lemon juice, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and toss to combine.
- Slice the chicken and serve with the couscous.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 369.09 Kcal (1545 kJ) | ||
| Calories from fat | 227.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.24g | 39% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 84.97mg | 4% | |
| Potassium | 647.98mg | 14% | |
| Total Carbs | 10.87g | 4% | |
| Sugars | 6.33g | 25% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 25.8g | 52% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 3.6mg | 20% | |
| Calcium | 40.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 131.18 Kcal (549 kJ) | ||
| Calories from fat | 80.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.97g | 39% | |
|---|---|---|---|
| Cholesterol | 26.19mg | 25% | |
| Sodium | 30.2mg | 4% | |
| Potassium | 230.29mg | 14% | |
| Total Carbs | 3.86g | 4% | |
| Sugars | 2.25g | 25% | |
| Dietary Fiber | 1g | 11% | |
| Protein | 9.17g | 52% | |
| Vitamin C | 3.6mg | 17% | |
| Iron | 1.3mg | 20% | |
| Calcium | 14.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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