Chicken Tenders with Swiss Chard and Israeli Couscous

Chicken Tenders with Swiss Chard and Israeli Couscous


  • 1 ¼ pounds chicken tenders
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 1 pound Swiss chard, halved along the ribs and sliced crosswise into 3/4-inch thick ribbons
  • 2 cups Israeli couscous
  • 1 lemon, zested and juiced
  • 2 ½ cups low-sodium chicken broth, warmed
  • 1/3 cup golden raisins
  • ¼ cup pine nuts, toasted

Cooking Directions:

Place raisins in warmed broth to plump.

Season chicken tenders with 1 teaspoon kosher salt and the black pepper.

Heat 1 tablespoon olive oil in large, lidded sauté pan over medium-high heat.  Add Swiss chard and sauté, stirring and tossing, for 4-5 minutes, till wilted.  Remove from pan.

Place remaining 1 tablespoon olive oil into pan, add couscous and sauté, stirring, for 2-3 minutes, until couscous begins to color.  Add chicken tenders to the pan, pour over warm broth, raisins and lemon juice.  Bring to a gentle boil, reduce heat to low, cover and simmer until couscous is tender and chicken is poached through, about 12-15 minutes.  Remove from heat, stir in wilted Swiss chard, lemon zest and pine nuts and serve immediately.

Courtesy of National Chicken Council
Nutrition Overview
Serving Size: 4oz
Per Serving
Total fat
Saturated fat