Peanut Butta' Health Nut

Dinner last night was what I will call a "Mediterranean Chicken Couscous".

It was delicious!  The ingredients include zucchini, baby carrots, olive oil toasted sliced almonds, raisins, chickpeas, diced tomatoes, scallions, boneless/skinless chicken thigh, and whole wheat couscous flavored with garlic and olive oil.

The spices were Mediterranean inspired, and I inspire YOU to create your own spice blend!  But.. if you don't want to do that...(I understand, I have a fear of spices hehe)..

2 tbsp olive oil
1/4 cup sliced almonds
3/4 lb boneless, skinless chicken tigh, cut into 1/2 inch pieces
1/2 tsp salt
1/4 tsp black pepper
1 bunch scallions
1 zucchini, thinly sliced
2 carrots, thinly sliced
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp turmeric
1 1/4 cup low-sodium chicken stock
1 large tomato, chopped
1/2 canned chickpeas, drained
1/2 lemon zest, juice to taste
1/3 cup raisins
3/4 cup whole wheat couscous
1/4 cup chopped parsley

1. Warm the oil over medium heat (in a Dutch oven.. aka the biggest pot).  Add the almonds and toast until golden (about 2 minutes).  Transfer them to a bowl, using a slotted spoon (to drain the excess oil).

2. Season the chicken with salt and pepper, add to pot and cook until browned (10 min). Using a slotted spoon, transfer chicken to plate. Add scallions, zucchini, carrots, and cook 6 minutes.  Mix in cinnamon, cumin, coriander, and turmeric, saute for 1 minute.

3. Add chicken stock, tomato, chickpeas, lemon zest, raisins, and bring to a simmer.  Return chicken to pot, cover and simmer 10 minutes.  Using slotted spoon, transfer chicken and veggies to a serving bowl.  Season with lemon juice; cover & keep warm!

4. Add the couscous to the liquid remaining in the pot, cover and turn off the heat. Let sit for 5 minutes.  Fluff couscous with fork; serve chicken and veggies over couscous, garnished with almonds and parsley.

Nutrition facts per serving:  470 cals, 29 g protein, 62 g carbs, 1 g fat (2g saturated), 11 g fiber.