Flavorful chicken served with couscous and a fresh tomato-cucumber salsa.

By Gina DiPietro

This wholesome recipe packs in the flavor with pistachios and a few fresh ingredients for an impressive dish that’s both good and good for you.

Ingredients

4 chicken breasts

3 tomatoes

1 small cucumber

1 shallot

1 jalapeno (optional)

¼ cup red wine vinegar

4 teaspoons Dijon mustard

½ cup pistachios

1 cup couscous

Directions:

1. Heat oven to 400 degrees.
2. Cook couscous according to package instructions. Substitute quinoa or another whole grain, if preferred.
3. Lightly brush the top of each chicken breast with Dijon mustard and top with chopped pistachios. Place chicken onto lightly oiled baking sheet and bake for 20-25 minutes or until the internal temperature reaches 165 degrees.
4. While the chicken bakes, dice the cucumber, tomatoes, shallot and jalapeno. If desired, remove the jalapeno seeds for less heat or omit altogether.
5. Mix the cucumber salad with red wine vinegar and season generously with salt and pepper.
6. Divide couscous between plates, then top with chicken. Garnish with the fresh tomato cucumber salsa and enjoy!

Courtesy: Recipe (adapted) from Hello Fresh.

Nutrition values/ per serving

Calories 570

Fat 18 g

Saturated fat 2 g

Carbohydrates 49 g

Sugar 10 g

Dietary fiber 8 g

Protein 51 g

Cholesterol 100 mg

Sodium 430 mg