Sunny Mediterranean Chicken

Recipe Ingredients

6		Boneless skinless chicken breast halves
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	40g / 1.4oz	Fiber One cereal
1 tablespoon	15ml	Olive oil
1 cup	237ml	Sliced unpeeled zucchini
1 cup	198g / 7oz	Cubed unpeeled eggplant
1/2 cup	118ml	Roasted red bell peppers in 1/2" strips
		= (from a 7-oz jar)
1/2		Red onion - sliced, and (medium)
		Separated into rings
1		Garlic clove - finely chopped (large)
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Water
2 teaspoons	10ml	Lime juice
3 cups	711ml	Cooked couscous - (1 cup uncooked)

Recipe Instructions

Heat oven to 375 degrees. Spray rectangular baking dish, 13 by 9 by 2 inches, with cooking spray. Rinse chicken; pat dry. Sprinkle with salt and pepper. Crush cereal. (Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin. Or crush in blender or food processor.) Place cereal in shallow dish; coat chicken completely with cereal.

Heat chicken in 1 tablespoon oil in 10-inch skillet over medium heat 15 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; cover to keep warm.

In same skillet, cook zucchini, eggplant, bell peppers, onion and garlic in 1 tablespoon oil 3 minutes, stirring occasionally. Stir in water and lime juice; cook about 1 minute or until hot.

Place couscous in baking dish. Place chicken breasts on couscous. Pour zucchini mixture over chicken. Bake about 10 minutes or until hot.

This recipe yields 6 servings. Serving size: 1/6 recipe.

Exchanges Per Serving: 3 Lean Meat, 1 1/2 Starch, 1 Vegetable.

Nutrition Facts: Calories 310; Calories from Fat 80; Total Fat 9g; Saturated Fat 2g; Cholesterol 75mg; Sodium 320mg; Carbohydrate 32g; Dietary Fiber 6g; Protein 31g.

Source:
American Diabetes Association at http://www.diabetes.org

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