Fruited Chicken

Fruited Chicken
Servings: 4 Prep 10 mins Cook 12 mins


  • 4 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons olive oil
  • 2 cans (8 ounces each) crushed pineapple in juice
  • 1 box (5.7 ounces) Mediterranean curry couscous mix
  • 1 large zucchini (about 1/2 pound), trimmed (do not peel), shredded

Make It

1. Season chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In large skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken; cook 4 minutes per side. Remove chicken to plate.

2. Add pineapple with its juice and couscous seasoning packet to skillet; gently stir to combine. Bring to simmering; reduce heat to low. Add chicken; cook, covered, 4 minutes or until chicken registers 170 degrees F on instant-read thermometer.

3. Meanwhile, in medium-size saucepan, heat remaining 2 tablespoons oil. Add shredded zucchini; cook, stirring occasionally, 3 minutes. Add remaining salt and pepper and 1-1/4 cups water. Bring to boiling. Stir in couscous. Remove from heat; let stand, covered, 5 minutes.

4. Gently fluff couscous with fork; serve with chicken and sauce.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 519, Fat, total (g): 18, chol. (mg): 94, sat. fat (g): 3, carb. (g): 49, fiber (g): 3, pro. (g): 40, sodium (mg): 767, Percent Daily Values are based on a 2,000 calorie diet.