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Prep 30min
Total30min
Ingredients11
Servings4
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Ingredients
1 1/2
cups uncooked couscous
2
cups water
1
(14-oz.) can artichoke hearts, drained, cut in half
1/2
cup oil-packed sun-dried tomatoes, drained, coarsely chopped
1/4
cup sliced pitted kalamata olives
1
tablespoon chopped fresh basil
1
tablespoon olive oil
1
tablespoon balsamic vinegar
1/4
teaspoon pepper
2
garlic cloves, minced
4
boneless skinless chicken breast halves
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Steps
1
Heat grill. Cook couscous in water as directed on package. In medium bowl, combine all remaining ingredients except chicken; mix well.
2
Cut four 18x12-inch pieces of heavy-duty foil. Place 1 chicken breast half in center of each piece of foil. Top each with 1/4 of vegetable mixture. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
3
When ready to grill, place packets, seam side up, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 13 to 15 minutes or until chicken is fork-tender and juices run clear. Open packets carefully to allow steam to escape. Serve chicken and vegetables over couscous.
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Use 2/3 cup uncooked regular long-grain white rice and 1 1/3 cups water in place of the couscous and 2 cups of water.
Use 1/4 cup sliced ripe olives in place of kalamata olives.
When cooking couscous, white rice, brown rice or rice from a mix to serve with these packets, time your preparation so it's ready when the chicken is.
Don't let rain spoil your dinner plans. If you can't grill these packets, try baking them. Heat the oven to 350°F. and assemble the packets as directed. Arrange them on an ungreased cookie sheet and bake at 350°F. for 25 to 30 minutes, or until the chicken is no longer pink.
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Nutrition Facts
Serving Size:1 Serving
Calories
520
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2g
10%
Cholesterol
75mg
25%
Sodium
300mg
13%
Total Carbohydrate
65g
22%
Dietary Fiber
8g
32%
Sugars
4g
Protein
39g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
4 Starch; 4 Other Carbohydrate; 1 Vegetable; 3 1/2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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