Chicken with Chard and Couscous is a great weeknight meal option. Swiss chard is usually grown in Florida as a cool season vegetable but it handles heat as well, according to the University of Florida’s Institute of Food & Agricultural Sciences. Favorite varieties for the garden are “Bright Lights” and “Fordhook Giant,” which are green-leaved, and “Rhubarb,” which has red leaves. Prepare Swiss chard as you would other leafy greens. Israeli couscous is often sold as Jerusalem couscous or pearl couscous. Made from wheat flour and semolina, Israeli couscous has a ball-like shape and is toasted, rather than dried, after the granules are formed.
Chicken with Chard and Couscous
Yield: 4 servings
1/3 cup golden raisins
2 1/2 cups low-sodium chicken broth, warmed
1 1/4 pounds chicken tenders
Coarse salt and freshly ground black pepper to taste
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
1. Place the raisins in the warmed chicken broth to plump the dried fruit.
2. Season the chicken tenders with salt and pepper.
3. Heat 1 tablespoon of the olive oil in large, lidded saute pan over medium-high heat. Add the Swiss chard and saute, stirring and tossing, for 4 to 5 minutes, or until wilted. Remove from pan.
4. Place remaining 1 tablespoon olive oil into same pan, add couscous and sauté, stirring, for 2 to 3 minutes, until couscous begins to color. Add chicken tenders to the pan, pour over warm broth, raisins and fresh lemon juice. Bring to a gentle boil, reduce heat to low, cover and simmer until couscous is tender and chicken is poached through, about 12 to 15 minutes.
5. Remove from heat, stir in wilted Swiss chard, lemon zest and pine nuts and serve.
SOURCE: National Chicken Council and ChickenRoost.com