4 cloves garlic, minced
1 medium onion, sliced
12 pitted dates, quartered
16 pitted kalamata olives, chopped
2 tbsp. olive oil
1 bay leaf
½ tsp. salt
¼ tsp. pepper
2 whole, bone in, skin on chicken breasts (4 individual breasts)
1 tsp. cumin
2 tbsp. parsley, chopped
2 cups cooked whole wheat couscous
4 cups steamed green beans
Preheat oven to 400 degrees.
Place garlic, onions, dates and olives in an oven ready casserole dish.
Peel lemon zest with a vegetable peeler. Add lemon zest to the onion mixture and squeeze lemon juice over the top.
Toss onion mixture with olive oil, bay leaf, salt and pepper
Place chicken skin side up on top of onion mixture. Season with cumin, salt and pepper. Bake until the chicken is golden brown. About 45 minutes.
Cook couscous according to package directions and steam green beans towards the end of the chicken cooking time.
When chicken is ready, peel skin off the chicken breasts and discard. Serve chicken with onion/date mixture, ½ cup whole wheat couscous and 1 cup green beans on the side.
Recipe by: Nadia Rodman, Curves Director of Nutrition
Time: 1 hour 30 mins