• Ingredients: 12
  • Total Time: 30 min


Nutrition Facts

Serving Size:
Serving Per Container: 

Amount Per Serving:
Calories:  440
Calories from Fat:  33

% Daily Value
Total Fat:  16g
Saturated Fat: 2g
Cholesterol:  45mg
Sodium:  260mg
Total Carbohydrate:  56g
Dietary Fiber: 11g
Protein:  25g


  • 2 ounces boneless chicken breast (2-3)
  • 3 T olive oil, divided
  • 1 cup whole wheat couscous
  • 2 U.S.-grown medium red apples
  • 1 T lemon juice, divided
  • 1 fennel bulb
  • 1 T balsamic vinegar
  • 1 T sugar
  • ¼ tsp salt
  • 1/8 tsp ground black pepper
  • 3 oz fresh baby spinach (about 3½ cups)
  • 2 T chopped walnuts, pecans or almonds


  1. Slice chicken breasts crosswise into 1/2” strips. Heat 1 T olive oil in large skillet over medium heat. Add chicken, cook 8-10 minutes until done, stirring occasionally, remove from heat.
  2. While chicken is sautéing, cook couscous according to package directions, let cool.
  3. Core and chop apples, place in large bowl; toss with 1 t lemon juice. Chop fennel bulb (discarding stem and fronds) and add to bowl.
  4. In a small bowl, whisk remaining oil and lemon juice with balsamic vinegar, sugar, salt and pepper.
  5. Add chicken, couscous, spinach and nuts to bowl with apples and fennel.
  6. Drizzle with dressing, toss to coat and serve.

Recipe Tips

This recipe can be made several hours ahead and refrigerated.