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2/3 cup 25%-less-sodium chicken broth
1-1/2 cups loosely packed arugula, chopped
2/3 cup whole wheat couscous, uncooked
1 large carrot, shredded
4 chicken cutlets (1 lb./450 g)
1/4 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing
2 Tbsp. Kraft Pure Orange Marmalade
1/4 cup chopped roasted almonds
1/4 cup finely chopped fresh parsley, divided
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How do I make it ?
Bring broth to boil. Add to combined arugula, couscous and carrots in medium bowl; stir. Cover; let stand 10 min.
Meanwhile, cook chicken in large nonstick skillet on medium-high heat 2 to 3 min. on each side or until golden brown on both sides. Mix dressing and marmalade; pour over chicken. Cook 3 to 5 min. or until chicken is done (170ºF).
Fluff couscous with fork; stir in nuts and 3 Tbsp. parsley. Spoon onto serving plates. Top with chicken, glaze and remaining parsley.
Kraft Kitchen Tips!
Prepare using pork loin chops.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 1 g
Cholesterol 65 mg
Sodium 330 mg
Carbohydrate 33 g
Fibre 5 g
Sugars 7 g
Protein 32 g
4 servings, 1/4 recipe (200 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.