Heart healthy grilled chicken tenders with lemon couscous.

We love grilling in the summer! Grilling is such a heart healthy way to prepare food, and grilled food always tastes so much better too.

Pearl couscous is awesome because it’s made of tiny ball-shaped pasta, so of course my pasta-obsessed children love it. I love it too! It’s very versatile!

Print Recipe

Chicken Tenders With Lemon Couscous

Total Time45

Servings: 4

Calories: 444kcal

Ingredients

1 pound boneless skinless chicken tenderloins
1 teaspoon dried oregano
1 teaspoon cumin
1 tsp onion powder
½ teaspoon paprika
pinch salt
2 teaspoon olive oil
2 minced garlic cloves

Tzatziki sauce

⅓ cup fat-free Greek yogurt
2 tablespoon mayonnaise
½ cucumber (chopped)
2 teaspoon lemon juice
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper
pinch salt
2 teaspoon fresh dillweed (or ½ teaspoon dried)

Lemon Couscous

1 cup pearl couscous
1½ cups low-sodium chicken broth
1½ tablespoon lemon juice
2 teaspoon lemon zest
2 tablespoon chopped fresh dill (or ½ teaspoon dried dill)
¼ teaspoon ground black pepper

Side salad

1 cucumber (chopped)
1 cup grape tomatoes (halved)
¼ cup red onions (thinly sliced)
10 pitted kalamata olives
½ tablespoon olive oil
1½ teaspoon lemon juice
¼ teaspoon black ground pepper
¼ teaspoon dried oregano

Instructions

Mix the spices together and rub it all over the chicken tenders, then put the chicken in a bowl.
Mix together the olive oil, lemon juice and garlic and pour it over the chicken.
Cover the bowl with plastics wrap and put it in the fridge for about 10-30 minutes.
Fire up the grill, and cook the chicken until a thermometer registers an internal temperature of 165 °F
Meanwhile, chop up a cucumber and mix all of the tzatziki sauce ingredients together in a bowl.
For the couscous, you'll want to cook the couscous according to package instructions, substituting the chicken broth for water and omitting the salt. When the couscous is done cooking, stir in the lemon juice and lemon zest, then fluff with a fork. Stir in the dill and pepper, and fluff again.
For the salad, cup up all the vegetables and mix them together in a bowl. Stir the olive oil, lemon juice, pepper and oregano together and toss with the salad.