BBQ Chicken with Lemon Couscous Salad and Roasted Corn


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SALT LAKE CITY -- It can seem difficult to get healthy dishes on the table. But we're showing you that it's easy, and there are a lot of great meals that will keep you and your family feeling good.

Chef Josh from LDS Hospital cooks up a barbecued chicken dish that that will fill you up without packing on the calories.

Lemon Couscous Salad

Ingredients:
4 1/8 oz. Moroccan Couscous
½ cup water
1½ tsp. olive oil
1 Tbsp. lemon juice
¾ cup spinach, chopped
¼ tsp. salt
¼ tsp. black pepper
2 ½ tsp. green onions, chopped

Jamaican BBQ Chicken

Ingredients:
¾ tsp. ground cayenne pepper
1/ 14 tsp. granulated onion spice
1 ¼ tsp. granulated garlic
1 ¼ tsp. ground allspice
1 ¼ tsp. ground ginger
1 ¼ tsp. ground cinnamon
¼ tsp. ground cloves
1 Tbsp. black pepper
1 Tbsp. brown sugar
5 each 4 oz. chicken breasts
¼ cup honey
¼ cup tomato paste
¼ cup white vinegar

Roasted Corn

Ingredients:
2 cups frozen corn
3 Tbsp. black beans, drained
½ each green pepper, diced
1 Tbsp. green onion, diced
1 Tbsp. fresh tomato, diced
1 ¼ tsp. olive oil
1/8 tsp. cayenne pepper
1/8 tsp. salt

Directions:

  1. Place couscous in a pan and drizzle with ½ tsp. of olive oil, rub the oil into couscous with your hands to coat evenly.
  2. Bring the water to a boil and pour boiling water over couscous; stir quickly to combine, and cover couscous tightly with plastic wrap.
  3. Let couscous steam for at least 15 minutes, remove plastic and rake couscous with a fork to remove lumps and fluff.
  4. Drizzle lemon juice on the couscous, toss to combine.
  5. In a nonstick pan, sauté the spinach, salt and pepper in remaining olive oil for 1-2 minutes.
  6. Add sautéed spinach and green onions to the couscous and toss together.
  7. Mix all of the spices together.
  8. Rub the chicken with the spices.
  9. Combine the honey, tomato paste and vinegar; mix well.
  10. Place the chicken on the grill or broiler, baste with the honey mixture.
  11. Cook on the grill or finish in the oven until an internal temperature of 165F is reached, slice on a bias.
  12. Mix together the black beans, corn, green pepper, green onion and diced tomato.
  13. Heat olive oil in a skillet; add the vegetables.
  14. Sauté vegetables until they are heated through, season with cayenne pepper and salt.

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