Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Orange-ScallionChicken wSpinach&Couscous




Source of Recipe


Woman's Day


List of Ingredients




2 Tbsp all-purpose flour
3/4 tsp salt
4 boneless, skinless chicken breast halves (about 5 oz each)
2 tsp vegetable oil
1 bag (10 oz) microwavable fresh baby spinach
1 box (5.6 oz) couscous with toasted pine nuts
1/3 cup golden raisins
2 navel oranges
2 Tbsp reduced-sodium soy sauce
1/3 cup sliced scallions


Recipe



1. Mix flour and 1/2 tsp salt in a gallon-size plastic food bag. Add chicken, close bag and shake to coat chicken evenly.

2. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes, turning over once, until golden outside and barely pink in center.

3. While chicken cooks, microwave spinach as bag directs. Open bag; drain any liquid. Arrange spinach on serving plates, sprinkle with remaining 1/4 tsp salt and top with the chicken.

4. Meanwhile prepare couscous as package directs, adding raisins to cooking water with spice packet.

5. Grate peel from 1 orange (you need 1 Tbsp). Juice both oranges (1/2 cup). Mix peel, juice and soy sauce in the skillet. Gently boil 1 minute until slightly reduced. Add scallions; spoon over chicken and spinach. Serve with couscous.