Fennel and orange salad with couscous and roasted chicken

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A balanced plate with a refreshing Sicilian side salad

Ingredients

– 3/4 cup whole wheat couscous, cooked
– 3.5 oz roasted chicken
– 1/2 cup fennel, thinly sliced
– 1 orange, peeled and sliced
– 1 tsp olive oil
– salt

Note: can be enjoyed hot or cold [if you prefer hot, simply heat couscous and chicken on the stove over high heat with a splash of water or heat in the microwave]

Directions

1. Plate couscous and chicken
2. Place fennel and oranges on plate and drizzle with olive oil
3. Season to taste

Nutrition Information 

Calories: 432.5
Carbs: 48 g
Protein: 32.8 g
Fat: 12.4 g


52 Weeks

Kelly Powers