I got this recipe a few months ago from one of the lovely ladies on the cooking message board I frequent. However, it just wasn’t the appropriate thing for the winter months. As soon as I knew we’d have a nice night for a light, grilled meal in mid-April, I dug up this recipe! We loved the honey mustard on the chicken, and the combination of sweet strawberries and tangy goat cheese. I used more spinach than called for, much less evoo (I think a tbsp total) and added a splash of balsamic. I also used whole wheat couscous. Yum!
2 boneless skinless chicken breasts
Salt, pepper and vegetable oil
1 tbsp (15 mL) honey mustard or Dijon mustard
1-1/4 cups (300 mL) chicken stock
2 cup (250 mL) couscous
2 cups (500 mL) Strawberries
2 cups (500 mL) Baby Spinach
3 Green Onions, sliced
1/4 cup (50 mL) olive oil
2 tbsp (25 mL) fresh lemon juice
3/4 cup (188 mL) crumbled goat cheese (about 3 oz)
Season chicken with salt and pepper; brush lightly with oil. Place on grill over medium heat; close lid and grill for 3 minutes per side. Brush with mustard; grill until no longer pink inside, 6 to 8 minutes. Meanwhile, bring chicken stock to boil; pour over couscous in large salad bowl and cover to keep warm.Slice chicken into strips. Cut strawberries into halves or quarters (depending on size). Add to couscous along with spinach, green onions, olive oil and lemon juice; toss well. Season to taste with salt and pepper. Garnish with goat cheese.