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Wellness / September 4, 2016

Recipe: Grilled chicken with couscous, spinach, and avocado

Written by: Morris Brossette

Morris Brossette loves chicken and couscous.

He’s also one of the fittest guys we know. So when we’re looking for healthy meal options, we turn to him for recipes. This easy meal is no exception.

Ingredients (serves 4-6):

  • 4  5-6oz chicken breasts
  • 1 small container pre-washed organic spinach
  • 2 cups uncooked couscous
  • 3 cups water or broth
  • 1 tbsp ghee or butter
  • 1 medium/large avocado, skin removed and diced
  • 1-2 tbsp chili powder (optional)
  • ½ tbsp ground turmeric
  • ¼ tsp cayenne pepper
  • 2 tsp sea salt, divided
  • Zest and juice of 3 fresh limes

 

Directions:

  • Place the chicken in a large plastic baggie. Place the chili powder, turmeric, cayenne pepper, 1 tsp sea salt and the lime zest and juice into the baggie with the chicken. Seal the bag and toss the chicken a bit to get it coated.
  • Place in the fridge for 2-3 hours, up to overnight. If you don’t have this much time, 20-30 minutes will do.
  • Once marinated, grill the chicken to approx. 145 degrees F. Let it rest for 8-10 minutes before slicing.
  • While the chicken is cooking, combine spinach avocado in a large mixing bowl.
  • Place 3 cups of water or broth with 1 tsp sea salt into a pot over high heat and bring to a boil.
  • Once water is boiling, add the couscous. Remove from heat, stir well and cover. Let it sit for 4-5 minutes and then fluff with a fork.
  • Stir in the ghee/butter into the couscous. Place the couscous, while hot, into the bowl with the spinach and avocado.
  • Slice the chicken and toss it into the bowl with the spinach, etc. and toss it altogether. Taste and season with additional sea salt and/or black pepper, if needed.
  • Divide into bowls and serve.

Notes:

  • Word to the wise: black pepper burns at high temperatures. So when grilling or roasting at high temps, wait until after cooking to season with black pepper.
  • Ideally, you don’t want to cook meat straight out of the fridge – it’s best if it is almost room temp first. So if you don’t have time to leave it in the fridge at all to marinade, just leave it out after you’ve seasoned it.
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about the author

Morris Brossette

Morris “Mo” Brossette grew up running, hiking, biking, and basically living everyday in the woods. Each day was a new adventure of building forts, exploring new areas, and even as a child, creating obstacle courses and other physical challenges to build strength and fitness.

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