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Photo of Grilled chicken with couscous-mango salad by WW

Grilled chicken with couscous-mango salad

7
Points®
Total Time
1 hr 38 min
Prep
15 min
Cook
8 min
Serves
4
Difficulty
Easy
Marinate chicken in a mixture of mango nectar, garlic, lime, cumin and salt and pepper for up to 4 hours before grilling for a zesty, earthy flavor. While the grill preheats, prepare the couscous. Couscous cooks quickly, making it an excellent choice for weeknight suppers. Couscous makes an excellent alternative to pasta, and also does not have much flavor. Therefore, it will soak up the flavor of the dressing mixture and other ingredients.

Ingredients

Uncooked skinless boneless chicken breast

20 oz, 4 (5-ounce) breasts

Mango nectar

1 cup(s)

Garlic

3 clove(s), minced

Lime zest

1½ tsp, grated

Fresh lime juice

6 Tbsp

Ground cumin

1 tsp

Table salt

¾ tsp

Black pepper

½ tsp

Uncooked whole wheat couscous

1 cup(s)

Olive oil

1 Tbsp

Sugar

1 tsp

Canned chipotle peppers in adobo sauce

½ tsp, minced

Cilantro

¼ cup(s), chopped fresh

Arugula

2 cup(s), loosely packed, baby variety

Red onion

¼ medium, thinly sliced

Mango

1 medium, peeled, pitted, and cubed

Cooking spray

1 spray(s)

Instructions

  1. Place chicken, mango nectar, 2 garlic cloves, 1/2 teaspoon of lime zest, 2 tablespoons of lime juice, the cumin, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in large zip-close plastic bag. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 1 hour or up to 4 hours.
  2. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  3. Meanwhile, prepare couscous according to package directions. Transfer couscous to medium bowl and let cool to room temperature.
  4. Remove chicken from marinade and discard marinade. Place chicken on grill rack and grill, turning often, until chicken is cooked through, 8–10 minutes.
  5. Whisk together oil, sugar, chipotles en adobo, remaining 1 garlic clove, remaining 1 teaspoon grated lime zest, remaining 1/4 cup lime juice, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in large bowl. Stir in cilantro. Add couscous, arugula, onion, and mango and toss to coat. Serve chicken with salad.
  6. Per serving: 1 chicken breast and 1 3/4 cups salad

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