Serves 2
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- 1 1/2 cloves garlic, minced
- 2 boneless, skinless chicken breast halves
- 1/2 cup brown basmati rice
- Red Pimiento Sauce
Instructions
Combine the oil, oregano, allspice, cumin, cloves, and garlic in a large bowl. Add the chicken breasts and cover with the olive oil mixture. Cook on a preheated grill over medium heat for about 30 minutes or until the juices run clear when the chicken is pierced. Remove from the grill and keep warm.
Meanwhile, prepare the basmati rice. Add to a saucepan 1/2 cup rice and 1 cups water. Bring to boil, then reduce heat to simmer and cover for 40 minutes, or until water is absorbed. When the rice is ready, divide it among 2 plates. Thinly slice each chicken breast and fan over the couscous on each plate. Drizzle 2 tablespoons of the sauce over each chicken breast.
Nutritional Information:
- 429 calories
- 18 total fat (2 g sat, 16 g mono)
- 66 mg cholesterol
- 37 g carbohydrate
- 32 g protein
- 4 g fiber
- 89 mg sodium
