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SPICED CHICKEN WITH COUSCOUS SALAD|

Ingredients

3 tablespoons olive oil
4 boneless, skinless chicken breasts (6 ounces each)
1 teaspoon paprika
2 teaspoons ground cumin
kosher salt and black pepper
3?4 cup couscous
3/4 pound cherry or grape tomatoes, quartered
1/4 pound snap peas, thinly sliced crosswise (about 1 cup)
1/2 cup torn fresh basil
1/2 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice

Directions

Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to a cutting board.
Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork.
Add the tomatoes, snap peas, basil, lemon zest and juice, remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper to couscous. Toss to combine.
Slice the chicken and serve with the couscous.

STRAWBERRY BANANA SMOOTHIE

Ingredients

2 cups frozen strawberries
2 medium bananas
1½ cups Silk Pure Almond Original or Vanilla
1 cup orange juice
1-2 tablespoons honey, if using Silk Pure Almond Original

Directions

Combine all ingredients in a blender and blend until smooth.

Yield: 4 (1-cup) servings
Prep Time: 10 minutes

Nutritional Information
Calories 131; Total Fat 1g; Cholesterol 0mg; Sodium 59mg; Carbohydrates 31g; Fiber 4g; Sugars 20g; Protein 2g; Vitamin A 6% DV; Vitamin C 80% DV; Calcium 13% DV; Iron 6% DV

CHICKEN KEBABS WITH CHICKPEA SALAD

Ingredients

1 cup plain yogurt
2 cloves garlic, finely chopped
1/2 teaspoon ground cumin
kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 15-ounce can chickpeas, rinsed and drained
1/2 red onion, thinly sliced
2 stalks celery, sliced
1 cup fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil, plus more for the grill
2 teaspoons red wine vinegar

Directions

Heat grill or grill pan to medium-high.
In a shallow baking dish, combine the yogurt, garlic, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
Thread the chicken onto 8 skewers and set them in the yogurt marinade, turning to coat. Refrigerate at least 10 minutes or overnight.
Meanwhile, in a large bowl, combine the chickpeas, onion, celery, parsley, oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.
Remove the chicken from the marinade and cook on a well-oiled grill or grill pan, turning occasionally, until cooked through, about 10 minutes.
Divide the chickpea salad among plates and serve with the chicken.

NUTTY MOCHA LATTE

Ingredients

1 cup Silk Pure Almond Vanilla
2 shots espresso or 1/2 cup strong black coffee
1 tablespoon chocolate syrup
1-2 drops almond extract

Directions

In a small saucepan heat Pure Almond to a simmer. Add coffee and syrup and heat for 1-2 minutes until hot. Remove from heat, stir in extract and pour into your favorite mug. Enjoy.

Yield: 1 serving
Prep Time: 5 minutes

Nutritional Information
Calories 148; Total Fat 3g; Cholesterol 0mg; Sodium 169mg; Carbohydrates 29g; Fiber 2g; Sugars 25g; Protein 2g; Vitamin A 10% DV; Calcium 31% DV; Iron 6% DV