This healthy lunch travels well, so it's great for during the week. Vegetarians can substitute vegetarian chicken products or tofu instead of chicken tenders.
4 servings
Ingredients
1/2 cup water
1/3 cup couscous, preferably whole-wheat
1 cup chopped fresh parsley
1/2 cup chopped fresh mint
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 pound chicken tenders
1 medium tomato, chopped
1 cup chopped cucumber
4 10-inch spinach or sun-dried tomato wraps or tortillas
Directions
1. Bring water to a boil in a small saucepan. Stir in couscous and remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Set aside.
2. Meanwhile, combine parsley, mint, lemon juice, oil, garlic, 1/8 teaspoon salt and pepper in a small bowl.
3. Toss chicken tenders in a medium bowl with 1 tablespoon of the parsley mixture and the remaining 1/8 teaspoon salt.
4. Place the tenders in a large nonstick skillet and cook over medium heat until cooked though, 3 to 5 minutes per side.
5. Transfer to a clean cutting board. Cut into bite-size pieces when cool enough to handle.
6. Stir the remaining parsley mixture into the couscous along with tomato and cucumber.
7. To assemble wraps, spread about 3/4 cup of the couscous mixture onto each wrap. Divide the chicken among the wraps. Roll the wraps up like a burrito, tucking in the sides to hold the ingredients in. Serve cut in half.
*Recipe courtesy of EatingWell.com
